Anti Pasto Platter (serves 10 People) Recipe
Cured meats, Cilingini (fresh mozzarella balls), Marinated mixed olives, artichoke hearts, roasted red peppers and portobello mushrooms
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Ingredients
Begin by slicing the cured meats into bite-sized pieces. If using whole artichoke hearts, cut them into halves or quarters for easier serving.
- 2
Arrange the Platter
On a large serving platter or board, arrange the sliced cured meats in one section. Next to it, place the ciliegini, marinated olives, artichoke hearts, roasted red peppers, and portobello mushrooms in separate sections.
- 3
Add Fresh Elements
Garnish the platter with fresh basil leaves scattered around the ingredients for a pop of color.
- 4
Drizzle and Season
In a small bowl, mix together the olive oil, balsamic vinegar, salt, and pepper. Drizzle this mixture over the platter for added flavor.
- 5
Serve
Serve the antipasto platter at room temperature, allowing guests to help themselves.