Recipe

Southern Antipasto Platter Recipe

Add Step-by-Step Photos	Boofie / All my dishes 1 year ago So I am from the Appalachian Mountains of NC, and being from the South I have to show some love for some classic Southern favorites of mine in this diverse and interesting antipasto platter. Cut back amounts for smaller shindigs, or use the entire l... More Prep:1m Cook:1m Servings:12	Boofie
	southern style antipasto antipasti appetizers

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Ingredients

Antipasti:

Cheese straws

Toast rounds

Marinated tomato and cucumber salad stacks

Pickled okra spears

Spiced pecans

Cheese stuffed pimentos

Cola marinated country ham

Pickled oysters

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Ingredients:

1 dozen cheese straws (buy them or make them--it's easy!)

1 dozen slices of bread of your choice

1 dozen fresh, shucked oysters with liquor (reserve shells for plating)

1 dozen pimentos (cherry peppers)

1 lb sliced country ham

4 large roma tomatoes

2 medium, seedless cucumbers

1/4 lb fresh okra spears

2 cups shelled, raw pecan halves

2 cups cider vinegar, divided

2 cups your favorite cola (Coke, Pepsi, RC, even Dr. Pepper)

8 oz whipped cream cheese

1 egg white

1/2 c white, granulated sugar

6 garlic cloves, crushed

1 tbsp sugar

1 tbsp water

1 tbsb balsamic vinegar

1 tsp mustard seed, divided

1 tsp hot red chili flakes, divided

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp dill seed

Olive oil

Cracked black pepper and sea salt

Directions

For toast rounds:

Using a large, circular cookie cutter, cut the center of each slice of bread out and place on a cookie sheet. Brush lightly with oil and season with fresh cracked black pepper. Bake in a preheated 400 degree oven until golden brown and crisp. Allow to cool and use immediately or store in an airtight container for 3 days.

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For tomato cucumber stackers:

Slice tomatoes and cucumbers about 1/4" thick. Set on paper towels and salt lightly. Allow to drain for 10-15 minutes. Place tomatoes and cucumbers in a large bowl with a lid and coat with balsamic vinegar. Drizzle lightly with olive oil and season to taste with salt and pepper. Allow to marinate up to two days.

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For pickled okra:

Buy some if you are happy with the quality of jarred, store bought okras. If not, do this: Bring 1 cup of cider vinegar, 3 crushed garlic cloves, 1/2 tsp mustard seed, 1/2 tsp red pepper flakes, 1/2 tsp dill seed to a boil. Place okra in a nonreactive bowl with a lid. Pour vinegar mixture over okra and seal. Allow okra to marinate over night and up to two weeks before serving.

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For spiced pecans:

Preheat oven to 375 and line a baking sheet with aluminum foil. Combine egg white and 1 tbsp water in a bowl and toss pecans to coat well. Arrange pecans on baking sheet and sprinkle with (combined) cinnamon, nutmeg, clove, and 1/2 cup sugar. Bake 30 minutes or until nuts are super bubbly. Allow to cool completely before serving. Store in an airtight container in the fridge for up to two weeks.

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For cheese stuffed pimentos:

Carefully cut off the tops of your cherry peppers and scoop out as much of the seeds and ribbing as you can. Scoop whipped cream cheese into a pastry bag with whatever decorative tip you like and pipe cheese into hollowed out peppers. Chill until serving.

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For cola marinated country ham:

Take your pound of sliced country style ham and cut it into bite sized slices. Place it in a large zip top bag with 2 cups of your favorite cola. Allow to marinate overnight and up to two days. When ready to prepare ham, heat a large skillet over medium-high heat and pour cola marinade in. Add ham slices and cook until done. Serve with toothpicks.

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For pickled oysters:

Place oysters and their liquor into a large nonreactive pot. Heat pot until it just begins to boil and reduce to a gentle simmer. After 1 minute, remove oysters with a slotted spoon to another nonreactive bowl. Add to hot oyster liquor 1 cup of cider vinegar, 1/2 tsp red pepper flakes, 1 tbsp sugar, and 1/2 tsp mustard seed. Bring mixture to a boil and allow to go for 1 minute. Line a mesh strainer with cheesecloth and place it over the bowl your oysters are in. Pour pickling juice through the cheesecloth over the oysters. Allow oysters to cool before covering and refrigerating for at least 24 hours and up to 2 days. Plate in reserved oyster shells with a bit of pickling juice.

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Comments

lacrenshaw 1 year ago said:
Wow! What more can I say, boofie. Oh, yeah.. I can say five!
Lorraine

clbacon 1 year ago said:
Awesome!!!

luisascatering 1 year ago said:
Wow, this is a labor of southern love!

jimrug1 1 year ago said:
Awesome Boof, very creative and well thought out. And sounds delicious ta boot.....;-)~ Jim

lunasea 11 months, 1 week ago said:
Love it, Boofie hon - sounds right up my Southern gal antipasto alley. I love pickled okra!! High 5...thanks. :) Vickie

lunasea 11 months, 1 week ago said:
And pickled oysters? Oh wow!!

elgab89 11 months ago said:
WOW WOW WOW! Simply WOW!

trigger 11 months ago said:
This is knock a fantastic recipe Boofie
So creative and complete.
WOW factor!
Five forks and a smile :)

elgab89 10 months, 3 weeks ago said:
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THIS RECIPE HAS WON THE BEST RECIPE AND THE MOST ORIGINAL PRIZE
FOR APPETIZER RECIPE - DECEMBER 2008
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