Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

  • 1 (12-ounce) jar pickled vegetables
  • 1 (10-ounce) box of breadsticks, crostini, or crackers
  • 1 pear or apple, sliced
  • ½ cup Dijon mustard
  • Freshly ground pepper, to taste
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
  • + 8 more ingredients
    • 1 cup niçoise or kalamata olives
    • ½ cup extra-virgin olive oil
    • ½ cup dried apricots, figs, or dates
    • ½ cup cornichons (or sweet or dill pickles)
    • ½ cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
    • Sea salt, to taste
    • Fresh rosemary sprigs
    • Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp

Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.

View full recipe at My Recipes

Comments

Variations on Antipasto Platter

  • Antipasto Platter
    • 12 pickled banana peppers
    • 1/4 cup white wine vinegar
    • 1 teaspoon dried oregano
    • 1 small red onion, thinly sliced
    • 1/2 cup olive oil
    • +7 other ingredients
  • Antipasto Platter
    • 2 teaspoons minced garlic
    • 6 cups torn romaine lettuce
    • 2 medium cucumbers, sliced
    • 1/8 teaspoon pepper
    • +11 other ingredients


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