Recipe

Antipasto Platter Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year ago Easy to put together and great for a crowd at your next holiday party Prep:30m Servings:12	Luisascater
	antipasto easy

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Ingredients

Green and white asparagus

Prosciutto di Parma

sweet piquillo peruvian peppers

whipped cream cheese

almond stuffed olives

marinated mushrooms

freshly baked french baguettes, sliced

fresh basil

freshly cracked black pepper

Directions

Lightly blanch the asparagus in boiling water (do the white asparagus first please!) Blot dry with clean towel. Wrap each spear with prosciutto.

Put whipped cream cheese into a piping bag with star tip (or a ziplock plastic bag with the tip cut off will do) and pipe into the peppers.

All the other items can be picked up in the olive bar/marinated section of any gourmet grocery store (even Safeway now has these antipasto bars in the deli section).

Arrange all items on a nice big platter. Season with freshly cracked black pepper. Surround with sliced french bread, garnish with fresh basil leaves and serve with a great wine :-)

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Comments

jimrug1 1 year ago said:
Nicely done. Its doing it's job because I am getting hungry just looking at the photo...;-)~

trigger 1 year ago said:
Luisa I am going to make this plater for Christmas eve this year.
Thank you for posting. Nice arangment in the photo.

lunasea 1 year ago said:
Very nice. Thanks!

juels 1 year ago said:
Lovely, Luisa! A nice break from your ordinary broccoli and celery stick platters! You get all the flags and 555!!!

elgab89 11 months, 1 week ago said:
Luisa, you make it sound sooo easy - I could not make it look as good as you if I would be awake all night! High 5!

elgab89 11 months ago said:
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THIS RECIPE HAS WON THE BEST RECIPE AND THE BEST PRESENTATION PRIZE
FOR APPETIZER RECIPE - DECEMBER 2008
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