ANTIPASTO PLATTER
This Antipasto Platter is one of my favorite arrangements to prepare for gatherings. See the blog post for more ingredient suggestions.
Provided by Joanne Ozug
Categories Appetizer
Time 15m
Number Of Ingredients 19
Steps:
- Select a large platter and a large wooden board for it to rest on. The platter will have the meats, cheeses, and vegetables, and the board will hold the crackers around the platter.
- Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients.
- Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto.
- Begin filling in with groups of vegetables. Since the olives are so small, I like to put those in a bowl, but otherwise I place groups of items like artichokes or cherry peppers in heaps on the platter.
- Cut the cheeses into bite-sized wedges or cubes, if necessary. Place on the platter in groups, along with the marinated mozzarella.
- Once the platter is filled, place it on the wooden board, then arrange the breadsticks and crackers all around it. Serve and enjoy!
Nutrition Facts : Calories 427 kcal, Carbohydrate 1 g, Protein 20 g, Fat 38 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1131 mg, Fiber 1 g, ServingSize 1 serving
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
ANTIPASTO PLATTER
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 25m
Yield 12 to 24 servings
Number Of Ingredients 14
Steps:
- Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
ANTIPASTI PLATTER WITH HOMEMADE FLATBREADS
Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese
Provided by Good Food team
Categories Lunch, Main course, Starter
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
- Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
- Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
- To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.
Nutrition Facts : Calories 879 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 23 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 7.7 milligram of sodium
ANTIPASTI PLATTER WITH APRICOT MOSTARDA
Steps:
- Preparation Make the simple syrup by combining ¾ cup water and ¾ cup sugar in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a boil. Remove at once from heat and let cool. Combine the apricots, simple syrup, and wine in a medium pot and bring to a boil. Reduce the heat and simmer for 15 minutes to soften the apricots, stirring occasionally. Transfer to a bowl and stir in the pepper flakes, mustard seeds, and olive oil. Let cool, then cover and refrigerate overnight before serving. (The mostarda can be refrigerated for up to 1 month.) Assemble your antipasti platter before heading to the hosts' home. Spread the goat cheese atop the crackers, then spread a dollop of the apricot mostarda atop the goat cheese. Arrange the meats, cheeses, marinated vegetables, and a little cup of the apricot mostarda on the platter. Don't forget to slice the crusty Italian bread and arrange in a basket, bowl, or whatever is convenient. Chef's notes: Whole Foods, Fairway, and the Darien Cheese Shop all sell an amazing variety of cheeses and meats. Availability varies from store to store, so we tried to recommend an array of Mario's recommendations. Don't forget to make the apricot mostarda at least a day in advance!
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