From DN Recipes by David Nagy · Food & Beverage

Antipasto Platter

Published

 

Ingredients
  • 1 cup marinated baby mozzarella cheese
  • 1 cup marinated olives
  • 1 cup marinated mushrooms or artichoke hearts
  • 1/2 cup good honey or fig jam
  • 6 ounces soft cheese (like gorgonzola)
  • 6 ounces semi-soft cheese (like fontina)
  • 6 ounces hard Italian cheese (like Pecorino Romano)
  • 1 pound Italian-style cured meats (like salami, prosciutto, and capicola)
  • 2 roasted red bell peppers, torn (or a 12-ounce jar of roasted bell peppers, drained)
  • Assorted vegetables (like sliced cucumber, radicchio, and cherry tomatoes)
  • Fresh seasonal fruit (like red grapes and figs)
  • 1 cup blanched almonds, toasted (optional)
  • Crackers or 1 loaf of crusty bread, cut on the diagonal (brush with olive oil and grill)

Directions
  1. Arrange the small items: On a large serving board or platter, place the marinated baby mozzarella in a small bowl and set somewhat close to the middle. Put the olives, marinated mushrooms, and honey or jam in smaller bowls. Arrange the bowls on different parts of the board.
  2. Arrange the cheese blocks: Arrange the soft, semi-soft, and hard cheeses on the board. Leave the softer cheeses like gorgonzola whole and slicing or cube the harder cheeses (I like a variety of textures and looks).
  3. Arrange the meats: Slice the hard salami into 1/4-inch rounds. For the softer, more pliable meats, fold or roll them into shapes you like. It’s also pretty to arrange softer meats like prosciutto in a ruched, more whimsical manner.
  4. Fill in the gaps: Arrange the roasted bell peppers, fresh veggies, fruit, and almonds, if using, in any blank space.
  5. Serve: Wrap in plastic and store in your refrigerator until you’re ready, allowing it to come to room temperature before serving. Serve with crackers or bread on the side, spoons for drizzling, knives for cutting, toothpicks for skewering, and plenty of napkins