Italian Antipasto Platter Recipe With Meats And Cheeses

Add Layers to Your Antipasto Platter. Layers add depth and make the tray more visually impressive. Some items you may not be able to layer due to size, but even the artichoke hearts I stacked to provide some extra depth. I chose to put the olives and mushrooms in the center of the tray in bowls to be a focal point. Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15.

How to Make an Antipasto Platter. Marinate the Bocconcini (we use olive oil and herbs per recipe below) and keep it refrigerated until it's time to plate. Arrange lettuce or kale on the platter. Arrange a variety of meats, cheeses, veggies, and even some slices of bread, crostini toasts, or crackers around the outside. Spoon dollops of whipped ricotta and whipped goat cheese in between. Gently start tucking slices of the salami, prosciutto and smoked salmon all throughout. Slice the mozzarella and tomatoes and layer them with basil slices. Place them on the board continuing the spread away from the main plate. Use some of the prosciutto slices to wrap around.

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Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients. Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto. Begin filling in with groups of vegetables.

Put your mozzarella, almonds, and olives in small Ramekins or shallow dishes, and place those on the board first. Then add the prosciutto and salami. Next, fill in pockets with the fresh cherry tomatoes, sliced peaches, and cantaloupe balls. Place the bread around the border.

by Amy Gulick. This classic antipasto dish is comprised of a variety of seasonal pickled vegetables, flavoured with herbs and spices like bay leaves, rosemary, peppercorns, or garlic cloves. Serve the vegetables on a large antipasto platter together with cold cuts, olives, and cheeses with toothpicks set out for guests to use for tasting.

Compared to what is known as just prosciutto, it has a bit more of a sweet taste and has a richness that is incomparable with other dry-cured meats. This is because, during its curation process, it is air-dried in the Emilia - Romagna - this cured meat is perfect for your antipasto platter. Its salt and pork - but also the craft, the.

Italian Antipasto Platter Ciao Florentina. red pepper flakes, grissini, Sicilian olives, smoked salmon, garlic and 22 more.

Italian dressing, pizza sauce, hot dog buns, mozzarella cheese and 1 more Italian Wedding Soup Pork gluten-free orzo, gluten-free white bread, chicken stock, extra-virgin olive oil and 15 more

Add fresh and dried fruits and nuts like grapes, figs, cherries or berries, dried figs and apricots (i prefer whatever is seasonal). Add fresh honey as a sweet counterpoint to piquant cheese. Add plain crostini, crackers and bread sticks to eat with the cheese, meats and condiments. Arrange all the ingredients on a large wooden board or platter.

Meats - Genoa salami, pepperoni, prosciutto. Cheeses - Marinated mozzarella, Romano cheese, basil & olive oil asiago, sharp provolone. Fruits and sweets - Black seedless grapes, dark chocolate. Veggies - Roasted red peppers, marinated artichoke hearts, blue cheese stuffed green olives, heirloom cherry tomatoes.

Feb 15, 2001 · Step 1. Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.

Yield: 4-6 servings. Prep Time: 20 minutes. Total Time: 20 minutes. This is the Ultimate Italian Antipasto Platter! Full of imported Italian meats and cheeses paired with sweet fresh fruit, nuts, bread, marmalade, and crushed red pepper spread. You'll love how easy it is to throw together and how perfect it is for any party or family gathering.

Place olives and spreads, honey, and jam, if using, in very small bowls. If using oil-packed anchovies, leave them in their tin, or transfer to a small, shallow bowl. Unless very well-drained, place other briny and marinated items in small bowls, too. Add small spoons, knives, forks, and toothpicks to the bowls if needed.

10. Cheese Ball Antipasto. No party is complete without a cheeseball, and this recipe takes things to a new level. Exploding with flavors and texture, it's smokey, salty, rich, creamy, and loaded with tangy goodness. For a show-stopping finish, garnish the outside with colorful olives and roasted red peppers.

Antipasto assembly. Then, put the marinated mozzarella balls to the platter. Next, add the roasted peppers, marinated artichoke hearts, green olives, and pepperoncini. Then, add peppered salami and soppressata. Next, add the cut cheeses. Next, fill in the empty spaces on the platter with the prosciutto. You can fold it or roll it.

Make the dip: In a small serving bowl, stir together olive oil, garlic, Italian seasoning, and salt, then drizzle in the balsamic vinegar. Put veggies in bowls: Grab some individual small serving bowls and add the olives, red peppers, and marinated mozzarella balls. Arrange the small bowls on a large platter, allowing enough space for the meat, cheese, and vegetables to surround them.

Arrange the Tomatoes Bruschettas. Arrange then the cheese starting clockwise from the mozzarella, then the Asiago Pressato, then the Truffled Pecorino, Parmesan and to end the sharpest one, the Gorgonzola. Place now the charcuterie: Crudo di San Daniele, Venetian Soppressa and Mortadella with Pistachios.

Place mozzarella balls, peppers, olives, and tapenade in small bowls, then add the bowls to the board first to anchor it. Add the provolone, beans, and pepperoncini to the board. Arrange the cucumbers, crackers, and crostini around the bowls, then tuck in the salami into the empty spaces and around the edges. Drizzle with olive oil and sprinkle.

Instructions. Place the burrata in the center of a serving platter and arrange the Provolone cheese, sopressata, and fresh figs around it. Fill a small serving bowl with the ricotta cheese and top with the fig jam and walnuts and place near the burrata arrangement.

Instructions. Arrange all the ingredients on a large platter. If using the sauces, place them in small bowls. Garnish with fresh herbs, then serve. If you want to make this dish ahead of time, assemble everything on the platter except the bread products and fresh herbs. Cover and refrigerate for up to 8 hours.

Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone. Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and.

Using the lettuce or cabbage leaves as bowls, place any "wet" ingredients into them and arrange on the platter. You can see that we used it for artichokes, peppers, sauce, bocconcini, and more. This ensures that the rest of the ingredients on the board don't get soggy. Place the remaining ingredients on the platter as desired.

Garnish with fresh basil for a finished look. Starting from the top left, this is the list of ingredients I typically use in an Antipasto platter. Rolled slices of Proscuitto di Parma. Slices of Provolone Cheese. Roasted Red Pepper Strips. Ciliegine (small balls of Mozzarella Cheese) Large Sicilian Caper Berries.

To toast the baguette slices, preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet. Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes. Remove from oven and rub each slice with a clove of raw garlic. Sprinkle with salt and pepper if desired.

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