8 September, 2020
Antipasto Platter
Antipasto Platter
A colorful presentation of a variety of tasty dry, cured meats, cheeses, raw and pickled vegetables and garnishes. A delicious array of colors, flavors, and textures, easy to assemble and customize.
Equipment
- Platter
- Cocktail Fork and/or Toothpicks
Ingredients
- 2-4 Salad Leaves (lettuce-line platter)
- 10-12 Green Stuffed Olives (Drained)
- 6-8 Pickled Green Asparagus (Drained)
- 4-6 Fresh Red Cocktail Tomatoes
- 10-12 White Cocktail Onions (Drained)
- 4-6 Pickled Caper Berries (Capers with Stems, Drained)
- 5 Pickled Mushrooms (Drained)
- 4 Artichoke Hearts (Drained)
- 5 Sliced Mild, hard Italian Salami
- 4-5 Small Mozzarella Cheese Balls and/or Baby Bells
- 4-6 Mollosol Dates
- 1/4 Cup Almonds, Pistachios, Walnuts, Peanuts
- 5 Dolmas (Grape leaves stuffed with white rice, drained)
Alternative Ingredients
- 5 Black Olives (large, pitted and drained)
- 5 Fresh bell pepper strips (either green, red, orange or yellow)
- 5 Baby carrots (raw)
- 5 Slices Roast beef (thinly sliced, rolled up)
- 5 Slices Pastrami (thinly sliced, rolled up)
- 5 Slices Prosciutto (thinly sliced, rolled up)
- 5 Slices Turkey (thinly sliced, rolled up)
- 5 Slices Ham (thinly sliced, rolled up)
- 1/4 Pound Cubed cheese of your choice (Jarlsberg, Gouda, Cheddar, Provolone, Blue Cheese, Goat Cheese, etc.)
- 5 Pickled Green Pepperoni Peppers
- 2 Fresh Figs (slices in half)
- 5 Marinated Roasted Red Peppers
- 5 Whole Baby Corns
- 5 Cornichons (very small dill pickles)
- 5 Sweet Whole Cherry Peppers
- 1/4 Cup Fresh Berries
- 1/4 Cup Green or red/purple seedless grapes
- 1/4 Cup Dried Fruits
- 5 Cream-cheese-stuffed cherry tomatoes
- 1 Small Container Hummus (to dip fresh vegetables)
Instructions
- These must be the shortest set of instructions, for any of my recipes:
- Place leafs of lettuce on large serving platter.
- Arrange all ingredients from your lists, and/or alternatives, on large serving platter as desired.
Notes
Arrange all ingredients and alternatives on a lettuce-lined platter.
Serving Temperature: Ideally cold (with ingredients out of the fridge)
Refrigerate at least 30 minutes, before serving.
Serve with toothpicks or a cocktail fork.
Antipasto derived from the Italian language. The word “antipasto” is derived from the Latin root “anti” meaning “before” and “pastus,” which means “meal.” The antipasto course refers to the dish that precedes all the other dishes in a menu.
Arrange without cheese and it is called a Charcuterie platter. The word Charcuterie is derived from the French words for flesh (chair) and cooked (cuit). The word was used to describe shops in 15th century France that sold products that were made from fresh meat (mostly pork). Many restaurants are putting Antipasto/Charcuterie platters on their menus because of the artisanal qualities, the vibrant amount of colors and the diversity of snack items.
Fun, creative, a little different every time you make it!
Enjoy, or as we say in German: Guten Apetit!