Basic or luxuriously grand, an antipasto platter is a great appetizer or entree choice for either casual or formal entertaining.
Originating in Italy, antipasto means “before the meal” and is typically served as a first course appetizer as part of a formal dinner. Although the contents of an antipasto plate vary throughout different regions in Italy, traditionally most include pickled and marinated vegetables, mushrooms, cured meats, olives, artichoke hearts, pepperoncini, various cheeses, anchovies and other seafood.
Antipasto plates can be as simple or as extravagant as you desire. For those looking for something more gourmet for the palate, antipasto plates may include goat’s cheese, baked brie, fresh figs, nuts and dried fruit, roasted peppers, grilled eggplant, smoked salmon, shrimp, stuffed olives, tapenade, paté, prosciutto wrapped asparagus, and various chutneys.
With such variety of offerings, antipasti is the perfect crowd pleaser and a busy host’s dream. Requiring minimal preparation, antipasto platters can be assembled easily and quickly. Simply arrange the ingredients artfully on a suitable platter and it’s ready to serve.
When planning an antipasto platter try to remember to balance flavours. While you want an interesting and colourful plate, don’t get carried away with too many ingredients. The key to a great antipasto platter is simplicity. Here are a few combinations that work well:
- Stilton and brie cheese, walnuts, dried and fresh figs, dried apricots and dates, fresh red grapes and sweet cherry tomatoes served with breadsticks.
- Thinly sliced Genoa salami and prosciutto, marinated mushrooms, mozzarella and tomato skewers with a pesto sauce for dipping, jarred roasted red peppers served with a variety of crackers.
- Thinly sliced salami, prosciutto and soppressata paired with cubed pecorino and provolone cheese, herbed bocconcini, mixed olives (kalamata, picholine, niçoise), roasted peppers, marinated artichoke hearts and pepperoncini. Serve with breadsticks and crackers.
- Prosciutto served with chunks of honeydew melon and small bite-size mozzarella balls.
- Sliced smoked salmon topped with thinly sliced red onions. Serve with marinated artichoke hearts, bocconcini mozzarella, capers, mixed olives and grilled bagel slices.
