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Restaurants›Carmine's Italian Restaurant - Las Vegas›Cold Antipasto Recipe

Cold Antipasto Recipe

Name: Carmine's Italian Restaurant - Las Vegas Cold Antipasto Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 8 pieces Cooked shrimp (medium, peeled, tail-off); 100 g Octopus (pre-cooked, sliced); 80 g Smoked salmon (thinly sliced); 6 pieces Marinated artichoke hearts (quartered); 6 pieces Roasted red peppers (jarred, sliced); 60 g Olives (mixed, pitted); 60 g Prosciutto (thinly sliced); 60 g Soppressata or salami (thinly sliced); 100 g Fresh mozzarella (mini bocconcini); 40 g Aged Manchego or Parmigiano-Reggiano (shaved); 8 pieces Cherry tomatoes (halved); 0.5 pieces Cucumber (thinly sliced, peeled optional); 6 pieces Crisp bread or toasted baguette slices; 6 pieces Fresh basil leaves; 1 tbs Fresh flat-leaf parsley (chopped); 3 tbs Extra-virgin olive oil; 1 tbs Red wine vinegar; 0.5 pieces Lemon (juice); 0.5 tsp Garlic (minced); 0.5 tsp Dijon mustard; 0.5 tsp Sea salt; 0.25 tsp Freshly ground black pepper; 0.25 tsp Red pepper flakes

Inspired by Carmine's Italian Restaurant - Las Vegas

Time25m

Serves3

A Chef-Curated Assortment of Seasonally Selected Cold Italian Appetizers Including Fresh Seafood, Imported Cheeses & Cured Meats. Feeds 2–4. Please Inquire Before Ordering if You Have Any Food Allergies or Dietary Restrictions.

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Ingredients

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Seafood & Marinated Items

8 pieces Cooked shrimp (medium, peeled, tail-off)

3 1/2 oz (100 g) Octopus (pre-cooked, sliced)

2.82 oz (80 g) Smoked salmon (thinly sliced)

6 pieces Marinated artichoke hearts (quartered)

6 pieces Roasted red peppers (jarred, sliced)

2 1/8 oz (60 g) Olives (mixed, pitted)

Cured Meats & Cheeses

2 1/8 oz (60 g) Prosciutto (thinly sliced)

2 1/8 oz (60 g) Soppressata or salami (thinly sliced)

3 1/2 oz (100 g) Fresh mozzarella (mini bocconcini)

1.41 oz (40 g) Aged Manchego or Parmigiano-Reggiano (shaved)

Vegetables, Bread & Garnishes

8 pieces Cherry tomatoes (halved)

1/2 pieces Cucumber (thinly sliced, peeled optional)

6 pieces Crisp bread or toasted baguette slices

6 pieces Fresh basil leaves

1 tbs Fresh flat-leaf parsley (chopped)

Dressings & Finishing

3 tbs Extra-virgin olive oil

1 tbs red wine vinegar

1/2 pieces Lemon (juice)

1/2 tsp Garlic (minced)

1/2 tsp Dijon mustard

1/2 tsp Sea salt

1/4 tsp Freshly ground black pepper

1/4 tsp Red pepper flakes

Method

Seafood & Marinated Items

Prepare seafood and marinated items

If using refrigerated pre-cooked shrimp and octopus, pat dry with paper towels. Arrange shrimp, sliced octopus and smoked salmon on a chilled platter with small gaps for other items. Add marinated artichoke hearts, roasted red pepper slices, and mixed olives in small clusters so each diner can sample a variety.

To brighten seafood flavors, lightly drizzle 1/2 tablespoon extra-virgin olive oil and the juice of 1/4 lemon over the shrimp and octopus. Sprinkle a pinch (about 1/8 tsp) of salt and a grind of black pepper over them. Do not overdress smoked salmon; add a few drops of lemon juice only if desired.

Cured Meats & Cheeses

Arrange meats

Fold prosciutto and soppressata/salami into loose rosettes or small rolls and arrange them in a separate cluster on the platter to make them easy to pick up. Keep slices slightly overlapping for visual appeal.

Prepare cheeses

Drain mini mozzarella and pat dry; place them near the meats. Shave or break the Manchego/Parmigiano-Reggiano into shards and scatter a few pieces between meats and vegetables for contrast.

Vegetables, Bread & Garnishes

Prepare vegetables

Halve cherry tomatoes and thinly slice the cucumber. Arrange them in small piles around the platter. Tuck basil leaves under and between elements for color and aroma. Sprinkle chopped parsley lightly across the vegetable areas.

Toast bread

If using a baguette, slice and lightly toast or char the slices until crisp (about 4–6 minutes at 200°C/400°F or under a broiler for 2–3 minutes per side). Arrange toasted slices on the platter or in a small basket alongside the antipasto.

Dressings & Finishing

Make dressing

In a small bowl or jar combine 2 1/2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, minced garlic, Dijon mustard, remaining 1/4 lemon juice, salt, black pepper and red pepper flakes. Whisk or shake vigorously until emulsified (about 20 seconds). Taste and adjust seasoning.

Drizzle the dressing sparingly over the vegetable clusters, marinated artichokes and roasted peppers — avoid pouring directly over delicate smoked salmon. Place any remaining dressing in a small ramekin for guests to add to taste.

Finish the platter by scattering the shaved cheese, tucking a few extra basil leaves for fragrance, and offering toasted bread alongside. Provide small forks or toothpicks for easy serving.