Antipasto Platter From Margherita Meats Food

ANTIPASTO PLATTER

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

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

Steps:

• 1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving.
• 2. Place cheese knives next to each kind of cheese, small forks for the meats, and a small bowl for anything like olive pits or used toothpicks.
• 3. If time permits, serve with at least one simple homemade item like: Honey Ricotta Pears, Wine-Poached Figs, or Warm Mediterranean Olives.
• 4. Place the bread and crackers in a basket on the side or directly on the board. Arrange the fruits and nuts on the board or in small decorative bowls. Serve with red and white wine.
• 1. Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
• 2. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.
• Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as blue, Taleggio, or a triple cream, spread over the bread slices.
• Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.

ANTIPASTO PLATTER FROM MARGHERITA® MEATS

Steps:

• Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.
• Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.