Antipasto Recipe

Antipasto Platter

1. 1

   Prepare cheeses and meats

   Arrange the thinly sliced salami, prosciutto, and coppa on a large serving board or platter. Fold prosciutto slices into loose ribbons and create small rosettes or rolls with salami to add height and visual interest. Place the sliced provolone or Manchego in overlapping fan shapes. Scatter fresh mozzarella balls (bocconcini) in one or two clusters; if bocconcini are large, halve them.

2. 2

   Prepare marinated items

   Drain jarred roasted red peppers, artichoke hearts, and sun-dried tomatoes briefly on paper towels. Arrange roasted red peppers and artichoke hearts in small separate bowls or directly on the board in tidy piles. Place marinated mushrooms and mixed olives into small bowls to contain their oil and brine; tuck the bowls onto the platter.

3. 3

   Arrange pickled items and accents

   Pile pepperoncini or pickled peppers near the meats and cheeses so guests can combine flavors easily. Scatter chopped sun-dried tomatoes near the cheeses. Add fresh basil leaves and sprinkle chopped parsley across the platter for color and aroma.

4. 4

   Add bread, crackers and finishing touches

   Slice the baguette about 1/2-inch thick and arrange slices in a fan or stack on one edge of the board. Place crackers or crostini on the board in a separate area. Drizzle extra-virgin olive oil (about 60 ml) lightly over the roasted peppers and artichokes, and brush or drizzle a little olive oil onto the crostini if desired. Squeeze the lemon over the mozzarella and pieces of cheese for brightness (or serve lemon wedges on the side). Finish by drizzling 30 ml balsamic glaze lightly over a section of the cheeses and roasted peppers, or offer the glaze in a small dish for dipping. Sprinkle coarse sea salt and freshly ground black pepper over the cheese and vegetables to taste.

5. 5

   Serving

   Provide small forks, toothpicks, or picks and small tongs so guests can serve themselves without mixing liquid from the bowls across the board. Keep cured meats and cheeses at cool room temperature for best flavor (remove from fridge about 20–30 minutes before serving). Replenish items as needed. Serve immediately.