Great For Sharing! Recipe

Name: Lombardi's Ristorante Italianos Great For Sharing! Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 300 g assorted Italian cured meats (prosciutto, salami, coppa); 300 g assorted Italian cheeses (Parmigiano-Reggiano chunks, aged pecorino, taleggio or soft cheese); 200 g marinated mixed olives (green and Kalamata); 120 g sun-dried tomatoes (oil-packed), drained and sliced; 200 g artichoke hearts (jarred, quartered), drained; 150 g roasted red peppers (jarred), drained and sliced into strips; 120 g pickled giardiniera or cornichons; 250 g fresh seasonal fruit (grapes and sliced pear or fig); 100 g mixed nuts (roasted, unsalted or lightly salted); 10 g fresh basil leaves; 5 g fresh oregano or thyme sprigs (optional); 1 loaf crusty Italian bread, sliced (or baguette); 20 slices grilled or toasted ciabatta crostini; 60 ml extra-virgin olive oil; 30 ml aged balsamic vinegar; 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper; 3 tbs grainy mustard or fig jam (for serving)

Inspired by Lombardi's Ristorante Italiano

Time25m

Serves6

Make Great For Sharing! Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Antipasti Freddi Platter

10.6 oz (300 g) assorted Italian cured meats (prosciutto, salami, coppa)

10.6 oz (300 g) assorted Italian cheeses (Parmigiano-Reggiano chunks, aged pecorino, taleggio or soft cheese)

7.05 oz (200 g) marinated mixed olives (green and Kalamata)

4 1/4 oz (120 g) sun-dried tomatoes (oil-packed), drained and sliced

7.05 oz (200 g) artichoke hearts (jarred, quartered), drained

5.29 oz (150 g) roasted red peppers (jarred), drained and sliced into strips

4 1/4 oz (120 g) pickled giardiniera or cornichons

8.82 oz (250 g) fresh seasonal fruit (grapes and sliced pear or fig)

3 1/2 oz (100 g) mixed nuts (roasted, unsalted or lightly salted)

1/3 oz (10 g) Fresh basil leaves

0.18 oz (5 g) fresh oregano or thyme sprigs (optional)

1 loaf crusty Italian bread, sliced (or baguette)

20 slices grilled or toasted ciabatta crostini

1/4 cup (60 ml) extra-virgin olive oil

2.03 tbsp (30 ml) aged balsamic vinegar

1 tsp coarse sea salt

1/2 tsp freshly ground black pepper

3 tbs grainy mustard or fig jam (for serving)

Method

Antipasti Freddi Platter

Prepare bread and crostini

Slice the crusty bread into 1 cm thick slices. Lightly brush each slice with 10 ml of olive oil and toast in a 200°C (400°F) oven for 6–8 minutes until golden, or grill quickly on a hot pan. Arrange ciabatta crostini or toasted slices on a serving board or platter to one side so guests can reach them.

Arrange cured meats

Fold or roll the prosciutto, salami, and coppa into small bundles or loose rosettes. Place them in small clusters on the platter, leaving space between clusters for other items. Aim for variety in texture and color across the board.

Prepare and place cheeses

Cut harder cheeses (Parmigiano, pecorino) into bite-size chunks or thin wedges. Leave a small wheel or wedge of the soft cheese (taleggio) whole and slice the top rind slightly for easy serving. Arrange cheese portions near the meats, with small gaps for accompaniments. Provide a small cheese knife or two.

Add marinated vegetables and olives

Drain the sun-dried tomatoes, artichoke hearts, and roasted red peppers well to avoid excess oil pooling on the board. Place each item in its own small pile or use shallow ramekins if preferred. Spoon the marinated mixed olives into a small bowl and set on the platter.

Include pickles, nuts and spreads

Place the pickled giardiniera or cornichons in a small ramekin. Scatter the mixed nuts in a small heap. Add the grainy mustard and fig jam in small bowls or spoons so guests can pair them with cheese and bread.

Add fresh fruit and herbs

Wash and dry grapes and slice pears or figs; arrange them in small clusters around the board to provide fresh, sweet contrasts. Tuck fresh basil leaves and sprigs of oregano/thyme between cheeses and meats for aroma and color.

Finish with oil, vinegar and seasoning

Drizzle the remaining olive oil (about 50 ml) lightly over the sun-dried tomatoes and roasted peppers or place oil and aged balsamic in small pouring dishes on the side. Sprinkle coarse sea salt and freshly ground black pepper over the cheese portions to taste.

Serve

Ensure there are small forks or toothpicks for the olives and artichokes, and separate knives for cheeses. Encourage guests to build bites with bread, a smear of jam or mustard, a slice of cheese, a folded meat slice, and a piece of olive or roasted pepper. Refresh bread as needed and keep perishable items (soft cheese) chilled until served.