Edamame E Antipasti Della Casa Recipe

Bring water to boil

Place a medium saucepan on the stove and add 6 cups of water and 1 1/2 tablespoons of coarse sea salt. Bring to a rolling boil over high heat.

Cook edamame

Add 1 cup edamame (in pods) to the boiling salted water. Boil until pods are bright green and tender, 4–5 minutes for fresh or 5–6 minutes for frozen (do not overcook).

Drain and season

Drain the edamame in a colander and immediately transfer to a bowl. While still hot, sprinkle with 1/2 teaspoon kosher salt (or to taste). Toss to distribute evenly. Optionally squeeze lemon wedges over the pods for brightness.

Serve

Serve hot or warm in a bowl; guests shell pods at the table. Provide small bowls for discarded pods.

Prepare vegetables and cheeses

Drain jarred roasted peppers and artichokes. Halve cherry tomatoes if large. Slice cucumber thinly. Drain mozzarella bocconcini well and pat dry with paper towel.

Toast crostini

Preheat oven to 375°F (190°C). Arrange 12 slices of crusty bread on a baking sheet, brush both sides lightly with 2 tablespoons extra-virgin olive oil, and toast until golden and crisp, 8–10 minutes, flipping once halfway. Remove and let cool slightly.

Assemble antipasti platter

On a large serving platter or a few small plates (All-You-Can-Eat style: refill as needed), arrange the marinated olives, roasted red peppers, grilled artichoke hearts, cherry tomatoes, cucumber slices, and mozzarella. Fold prosciutto slices and tuck them between cheeses and vegetables. Place crostini at the edge of the platter.

Finish flavors

Drizzle the arranged vegetables and mozzarella lightly with a little extra-virgin olive oil (about 1 tablespoon) and 1 tablespoon balsamic glaze. Scatter fresh basil leaves over the platter, grind 1/4 teaspoon black pepper, and sprinkle 1/2 teaspoon flaky sea salt over the crostini and cheese for finishing. For a creamy option, dollop 1/2 cup whipped ricotta or goat cheese on a small dish alongside crostini.

Serving suggestions

Serve antipasti at room temperature. Replenish items as needed for an "All You Can Eat" format. Encourage guests to make crostini topped with mozzarella or ricotta, roasted peppers, basil, and a drizzle of balsamic glaze; or to enjoy olives and prosciutto with bread.

Combine 2 tablespoons soy sauce with 1 teaspoon toasted sesame oil and 1 teaspoon chili oil in a small dish and serve alongside edamame for a savory-spicy dip. Alternatively, offer chili crisp separately so guests can add to taste.