Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

  • Freshly ground pepper, to taste
  • Sea salt, to taste
  • ½ cup dried apricots, figs, or dates
  • ½ cup extra-virgin olive oil
  • Fresh rosemary sprigs
  • ½ cup cornichons (or sweet or dill pickles)
  • 1 cup niçoise or kalamata olives
  • + 8 more ingredients
    • ½ cup Dijon mustard
    • 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
    • 1 (10-ounce) box of breadsticks, crostini, or crackers
    • 1 pear or apple, sliced
    • ½ cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
    • 1 (12-ounce) jar pickled vegetables
    • 1 (6-ounce) jar marinated artichoke hearts, drained
    • 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
    • 1 small red onion, thinly sliced
    • 12 pickled banana peppers
    • 1 (6-oz.) can whole ripe black olives, drained
    • +9 other ingredients
  • Antipasto Platter
    • 1/4 cup white balsamic vinegar
    • 1 teaspoon dried oregano
    • 2 medium-size sweet red peppers, seeded and thinly sliced
    • +12 other ingredients


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