Antipasto Platter


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As the holidays approach, you might be looking for an idea for an easy appetizer. I often put out an antipasto platter for guests to help themselves. It gives the host(ess) one less dish to prepare. You could use a serving platter, a cheese board or a butcher block cutting board. Here are some ideas for your antipasto platter:

  • Variety of cheeses
  • Prosciutto or salami, sliced diagonally
  • Roasted red peppers/Peppadew peppers
  • Cucumbers, unpeeled and sliced diagonally
  • Marinated artichoke hearts, stems removed and sliced in half
  • Cherry tomatoes (on the vine makes a nice presentation)
  • Assorted olives
  • Dried figs or fig jam
  • Variety of grapes or other fruit (raspberries are colorful)
  • Assorted crackers/breads/breadsticks
  • Assorted nuts (Marcona almonds are good choice)
  • Good olive oil and/or balsamic vinegar
  • Freshly ground pepper and salt, to taste
  • Basil leaves, on the stem (for garnish)

You can be as creative as you like. Each time I make an antipasto platter  I choose different items depending on the crowd I’m feeding. I like to group like foods together on the platter. If there are some vegetarians in the crowd, I will serve the meat separately. My photo is from a party that a friend and I hosted. We served Prosecco (Italian sparkling wine) with this platter. It was big hit.

Directions for making Brushetta:

  • 1 baguette
  • Good olive oil
  • Kosher salt and freshly ground black pepper

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 or until lightly toasted.

Source: Food TV

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