Appetizer Platter Recipe

Assemble Caprese

Slice tomatoes into 1/4-inch rounds. Arrange alternating tomato and mozzarella slices on a platter. Tuck basil leaves between slices. Drizzle 2 tbs extra-virgin olive oil and 1 tbs balsamic glaze over the top. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Keep chilled until plating.

Make Tomato Topping

Combine 2 cups diced tomatoes, 1 cup chiffonade basil, 2 tbs olive oil, 1 tsp red wine vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl. Mince 2 of the garlic cloves and stir into the tomato mixture. Let sit 10–15 minutes for flavors to meld.

Prepare Bread

Slice the baguette or ciabatta 1/2-inch thick. Toast or grill slices until golden (about 2–3 minutes per side) and immediately rub each hot slice with the remaining raw garlic clove (cut side). Drizzle or brush lightly with olive oil.

Assemble Bruschetta

Spoon the tomato mixture onto the toasted bread just before serving so the bread stays crisp. Arrange on the platter.

Fan prosciutto and salami slices on the platter in separate clusters. Cut cheeses into bite-sized slices or wedges and arrange alongside the meats. If desired, shave a few curls of parmigiano for variety. Bring to room temperature before serving (15–30 minutes) for best flavor.

Prepare Coating

In a shallow bowl, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tbs semolina (optional), 1 tsp salt, and 1/2 tsp black pepper. Toss the cleaned calamari pieces to lightly coat.

Fry Calamari

Heat oil in a deep skillet or pot to 350°F (175°C). In batches, shake off excess flour and fry calamari until golden and crisp, about 1–2 minutes per batch. Do not overcrowd. Transfer to a paper towel-lined tray and immediately season with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) on a rack so they stay crisp.

Serve

Arrange calamari on the platter with lemon wedges and serve with 1/2 cup marinara or aioli on the side for dipping.

Form Rice Balls

If using leftover risotto or cooked arborio rice, season with 1/2 tsp salt and 1/4 tsp pepper if needed. Wet hands and take about 2 tbs of rice, flatten in palm, place a small cube of mozzarella in the center, and form into a 1.5-inch ball, sealing the cheese completely. Repeat to make about 10–12 balls.

Bread and Fry

Dredge each ball in 1/2 cup flour, dip into beaten eggs, then roll in 1 cup panko breadcrumbs until evenly coated. Heat about 1 cup oil in a heavy skillet or heat deeper oil to 350°F (175°C). Fry arancini in batches, turning until golden brown (about 2–3 minutes). Remove to paper towels to drain.

Keep Warm

Transfer to a low oven (200°F / 95°C) to keep warm and crisp until plating. Serve alongside marinara if desired.

If mushrooms are large, halve or quarter them. In a bowl, whisk 3 tbs olive oil, 1 tbs red wine vinegar, 1 minced garlic clove, 2 tbs chopped parsley, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Toss mushrooms in the dressing and let marinate at room temperature for at least 30 minutes (or refrigerate up to 2 hours). Drain excess oil before arranging on the platter.

Combine 1/2 cup kalamata and 1/2 cup green olives with 1 tsp lemon zest and 1 tsp olive oil. Toss gently and place in a small bowl or section of the platter.

On a large serving board or platter, arrange each component in sections: Caprese, bruschetta slices, cured meats and cheeses, calamari, arancini, marinated mushrooms, and a small bowl of olives. Garnish with remaining parsley and scatter toothpicks or small forks around the plate for easy picking. Offer lemon wedges and extra marinara/aioli on the side.