Recipe

Antipasto Platter Recipe

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Ingredients

Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats & fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp
1/2 c extra-virgin olive oil
Freshly ground pepper, to taste
1 (10-oz) box of breadsticks, crostini, or crackers
1 c niçoise or kalamata olives
1 (6-oz) jar marinated artichoke hearts, drained
1 (12-oz) jar pickled vegetables
1 c Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
1/2 c Dijon mustard
1/2 c dried apricots, figs, or dates
1/2 c cornichons (or sweet or dill pickles)
Fresh rosemary sprigs
Sea salt, to taste
1/2 c dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
1 pear or apple, sliced

Directions

Step #1 Arrange first 9 ingredients on a large platter or cutting board.
Step #2 Pour olive oil into a small bowl, & add sea salt, pepper, & rosemary.
Step #3 Place mustard in a separate small bowl.
Step #4 Set out small plates for guests to help themselves & several small bowls to collect olive pits.
Enjoy the Antipasto Platter recipe

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