Antipasto Recipe

Assemble meats and cheeses

Remove cold meats and cheeses from the refrigerator 20–30 minutes before serving to bring them to near room temperature. Fan slices of prosciutto, salami, and capicola on one side of the platter. Place cheese wedges and the soft cheese on the board, leaving space between items for other components.

Use small bowls for olives, cornichons and hummus and place them on the board. Arrange grape tomatoes and basil leaves around meats and cheeses to add color and freshness.

Prepare eggplant

Slice the eggplant into 1/2-inch rounds. Salt both sides lightly with 1 tablespoon kosher salt and let sit in a colander for 20 minutes to draw out bitterness. Rinse off the salt and pat slices dry with paper towels.

Cook eggplant

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Working in batches, cook eggplant slices 2–3 minutes per side until golden and tender. Transfer to a plate.

Marinate eggplant

In a shallow dish or jar combine 4 tablespoons white wine vinegar, remaining 2 tablespoons olive oil, sliced garlic, red pepper flakes and fresh oregano. Layer warm eggplant slices in the marinade, pressing gently to submerge. Let cool, then refrigerate for at least 2 hours or up to overnight to develop flavor.

Grill or roast other vegetables

Toss bell pepper strips, zucchini strips and roasted red peppers with 1 tablespoon olive oil and a pinch of salt. Grill in a grill pan or roast at 425°F (220°C) for 8–12 minutes until slightly charred and tender. Cool and add to the same or a separate jar with a splash of vinegar and a few oregano leaves so they pick up flavor.

Blend hummus

In a food processor combine drained chickpeas, tahini, lemon juice, 1 clove garlic, cumin and salt. Pulse until roughly combined. With the processor running, slowly drizzle 2 tablespoons olive oil and 2 tablespoons water (or reserved chickpea liquid) until smooth and spreadable. Taste and adjust salt, lemon or water to reach desired texture. Transfer to a bowl and drizzle a little olive oil on top.

Optional: garnish hummus with a pinch of smoked paprika, chopped parsley or a few whole chickpeas for presentation.

Make house bread (quick artisan loaf)

In a large bowl whisk warm water and active dry yeast; let sit 5 minutes until foamy. Add 2 tablespoons olive oil, sea salt and 3 cups flour. Stir until a shaggy dough forms. Turn out onto a floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer). Place dough in an oiled bowl, cover and let rise until doubled, about 1–1.5 hours in a warm spot.

Shape and bake

Preheat oven to 450°F (230°C) with a baking sheet or Dutch oven inside. Gently deflate dough, shape into a round or oblong loaf and place on parchment. Brush with remaining 1 tablespoon olive oil and sprinkle with a little sea salt. Slash the top once with a sharp knife. Bake 25–30 minutes until deep golden and hollow-sounding when tapped (or 20–25 minutes if using a Dutch oven with lid, then 10 minutes uncovered). Cool 15 minutes before slicing.

If short on time: serve good-quality store-bought crusty bread or sliced baguette instead.

Plate and serve

On a large wooden board or platter, place bowls of hummus and the jarred pickled eggplant/marinated vegetables. Arrange meats, cheeses, roasted vegetables, olives, cornichons and grape tomatoes around the bowls. Place sliced house bread (or whole loaf) on the side or torn into pieces for sharing. Garnish with fresh basil leaves. Provide small forks, spreaders and toothpicks for guests.

Serve at room temperature. Leftovers: store pickled vegetables in their marinade in the refrigerator up to 4–5 days; hummus will keep 3–4 days; bread best within 1 day or freeze slices.