The word antipasto means “before the meal.” Antipasto is the first coarse or appetizer in a traditional Italian meal. An antipasto platter consists of tasty favorites including: spicy Italian meats such as salami, pepperoni, and capicola; marinated and/or pickled vegetables such as sun-dried tomatoes, grape tomatoes, artichoke hearts, peperoncinis, roasted red peppers, stuffed olives, and mushrooms; and flavorful spiced or smoked cheeses such as marinated mozzarella balls, smoked Gouda, and provolone. Think big! You are only limited by the size of your platter.
- Hot Capicola
- Garlic Stuffed Olives (Jar)
- Sun-dried Tomato Halves (Jar)
- Peperoncinis (Jar)
- Roasted Red Peppers (Jar)
- Marinated Artichoke Hearts (Jar)
- Cherry Size Mozzarella Balls
- Grape Tomatoes
- Fresh Basil (about 6 large leaves chopped)
- Decorative Lettuce
- Minced Garlic
- Olive Oil
- Sea Salt
- Black Pepper (coarse ground)
- Tuscan Seasoning
Wash and dry lettuce and cover platter.
Drain and mix fresh Mozzarella balls, grape tomatoes, fresh basil, coarsely ground sea salt, coarsely ground black pepper, and enough olive oil to lightly coat. Place in the center of the platter. If possible allow to marinate for a few hours but can be used immediately.
Arrange other ingredients separating colors around the center.
Mix artichoke hearts, Tuscan seasoning, and dash of olive oil and place at the 4 o’clock position on platter.
Mix Roasted Red Peppers, a clove of minced garlic, and dash olive oil and place in the 5 o’clock position on platter.
The other ingredients are straight from the jar. Place the peperoncinis at the 7 o’clock position, the sundried tomatoes in the 8 o’clock position, and the garlic stuffed olives in 11 o’clock position.
Starting at 12 0’clock place rolled up meats (hot Capicola, Prosciutto, Salami, Pepperoni). * Note that the hot Capicola was the biggest hit of the meat portion.