Antipasto Platter?

Question

What are your favourite items to include on an antipasto platter, plus any tips on arranging a professional looking platter?

Answer 1

I keep my antipasti platters simple and use different ingrediants each time depending on my entree. Here are some of my choices:

1. Sopressata, Capicola, Fennel Salami
Provolone, Aged Gouda, Brie
Cornichons, marinated mushrooms, olives
Pepperoncini

2. Pepper Salami
Brie with Mushrooms, Havarti, Manchenga
Cornichons, marinated artichoke hearts

3. French Ham, thinly sliced
Brie, Spanish Manchenga, Dill Havarti
Cornichons and black olives

I serve my antipasti with sliced baguette and a variety of crackers including lavosh, water crackers, and whole grain.
I put the crackers in a bowl lined with a cloth napkin and place the cheese on a cutting board. I layer the meats in a circular fashion on a smaller plate and have small serving dishes for the olives etc. I don't have huge amounts of antipasti, just enough to tickle the taste buds and raise the appetites of my guests. I serve it with a crisp Pinot Grigio or Sauvignon Blanc or a nice Merlot or Zinfandel.

Answer 2

I get cappacola, salami and provolone from the deli, I ask them for about a 3/4 inch slice or two, then I cut it into larger
chunks when I get home. I get a container of marinated mozzarella. Marinated artichoke hearts, kalamata olives (jumbo black olives in the can are fine), roasted red pepper strips, Fresh mushrooms marinated in Italian dressing and pepperoncini. I use my big white platter and 3 small white bowls. I arrange the meats and cheeses around the platter and the bowls diagonally for the olives, red pepper strips and mushrooms. I chop a bunch of parsley and scatter it all over the tray. Sometimes i slice up a baguette, toast on a cookie sheet in the oven and arrange that around the platter. Most of the time, I just serve the bread on the side and let them tear off what they want. When my sisters and brother come to visit, this is what we like to eat.

Answer 3

Antipasto Platter

Anchovy filets, rinsed and patted dry

Prosciutto, sliced very thin (Italian ham)

Salami, sliced very thin

Copacola, sliced very thin (this is made from pork)

Chunk white tuna, in bite-size chunks

Asiago cheese, cut in thin strips

Provolone cheese, cut in thin strips

Italian fontina or fontinella cheese, cut in thin strips

Parmesano Reggiano cheese, shaved into curls

Marinated mushrooms

Marinated artichokes

Marinated Red Peppers

Green olives

Ripe olives

Pepperoncini (pickled peppers)

Pickled cherry peppers

Sliced Hard-Cooked Eggs

Romaine lettuce leaves (to line platter)

Lay the lettuce leaves on a large platter to form a bed. Roll the meats into cigar or funnel shapes. Place all of the items on the platter in an attractive manner, either center to outside or side-by-side. I would use the marinated and pickled items in between the various meats and cheeses. Think of the colors as you separate. The Parmesan cheese curls can be randomly placed on top of the other items. The platter can be prepared several hours ahead and refrigerated until about 30 minutes before serving, then brought to room temperature.

Answer 4

Marinated Kalamata Olive, Coppa or prosciutto, marinated char grilled eggplant, baby boconcini cheese, sun-dried tomatoes, grilled rosemary Turkish bread, Dukkah, Olive oil and balsamic, Crostini, Crumbed Brie cheese deep fried an with cranberry sauce for dipping, Hungarian Salami, Pickled vegetables....and zucchini and pecerino frittata.

Answer 5

High end lunch meats, such as (my spelling is bad, so I'm going to write the normal name) ham, salami, peppered turkey, various cheeses, different olives, red and yellow bell peppers (roasted are very nice), green jalapeno peppers (I'm in Los Angeles...they are a must).

Arrange the lunch meats both folded in tubes and cubed and the cheeses as well. Arrange the vegetables so the colors show a balance.

Answer 6

Olives (calamatas are great!), cheese (brie, or goat cheeses are good), crusty french bread, grilled red bell peppers, you should serve with great red wine and make some crustinis
slice a baguette and toast them with a little olive oil reubbed with garlic and salt and pepper then you can place differnet toppings on them like tomato and basil, or cucumbers and smoked salmon, to chopped olives bellpeppers top with parmasian wnd broil! these are great for summer parties in the garden! just arrange on a nice big platter and let your guests go wild!!!

Answer 7

The fsm has to be the antipasto. He can't stand in hot water.