Ingrédients pour Traditional Antipasti Platter
- Prosciutto
- Salami
- Capicola
- Soppressata
- Pepperoni
- Mortadella
- Canned Anchovy Fillets
- Salmon
- 1 (14 oz) can marinated artichoke hearts, drained
- Cherry Peppers
- 1 (12 oz) jar roasted red peppers, drained
- Celery Hearts
- Sun Dried Tomatoes
- Pepperoncini Peppers
- Marinated Mushrooms
- Capers
- Caponata
- Fresh Tomatoes
- Parmigiano Reggiano Cheese
- Asiago Cheese
- Provolone Cheese
- Fontina Cheese
- Fresh Mozzarella Cheese
- Breadsticks
- Italian Bread
- 1 cup assorted olives (e.g., Castelvetrano, Kalamata, green olives)
- Eggs
- Hard Boiled Eggs
- Vegetables
- Romaine Lettuce
- 2 tablespoons extra virgin olive oil
- Balsamic Vinegar
- Red Wine Vinegar
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Comment préparer Traditional Antipasti Platter
- Gather your favorite antipasto ingredients (see suggested quantities below).
- Arrange cured meats (e.g., salami, prosciutto) on a large platter. Consider rolling some slices into elegant tubes for visual appeal.
- Arrange cheeses (e.g., mozzarella, provolone, parmesan) artfully around the meats. Vary textures and colors for a stunning presentation.
- Add marinated artichoke hearts, olives (various types), roasted red peppers, and sun-dried tomatoes. Scatter around the platter.
- Include fresh vegetables such as cherry tomatoes, cucumber slices, and bell pepper strips for a vibrant touch and contrasting flavors.
- Drizzle high-quality extra virgin olive oil over the platter.
- Gently sprinkle with freshly cracked black pepper and a pinch of sea salt (optional).
- Prepare small bowls of balsamic glaze and aged balsamic vinegar for dipping.
- Cover the platter and chill for at least 2 hours to allow flavors to meld (or prepare up to a day in advance).
- Bring the platter to room temperature 10-15 minutes before serving for optimal enjoyment.
Nutrition Information (Approximate per serving)
Sodium
1646 g
Sugar
654g
Fat
1260g
Carbs
211g