Discover Classic Italian Antipasta: Easy Party Appetizers
Discover the art of crafting an authentic Italian antipasto platter. From cured meats and cheeses to marinated vegetables, this guide explores the origins, significance, and essential components of antipasto, offering easy-to-follow tips to create the perfect appetizer spread.
Equipment
- Platter or board, small bowls or ramekins, serving utensils
Ingredients
- **Cheeses:**
- - 8 oz Parmesan thinly sliced
- - 6 oz Fontina cubed
- - 1 lb Marinated Mozzarella Balls drained and patted dry
- - **Cured Meats:**
- - 8 oz Prosciutto thinly sliced
- - 6 oz Salami thinly sliced
- - 4 oz Sopressata thinly sliced
- - **Marinated Vegetables:**
- - 1 cup Marinated Gigante Beans drained and patted dry
- - 1 cup Roasted Red Peppers sliced
- - 1/2 cup Castelvetrano Olives pitted
- - **Fresh Produce:**
- - 1 pint Cherry Tomatoes halved
- - **Nuts:**
- - 1/2 cup Toasted Almonds chopped
- - **Condiments:**
- - 1/2 cup Fig Jam for serving
- - **Breads:**
- - 24 slices Crostini toasted bread slices
Instructions
- **Prepare the platter:** Arrange the cheeses in separate sections, ensuring a variety of textures and flavors (soft, hard, and creamy).
- **Add the cured meats:** Layer the prosciutto, salami, and sopressata on the platter, folding them into attractive shapes to add visual interest.
- **Marinate and arrange vegetables:** Add marinated vegetables like roasted red peppers, Gigante beans, and Castelvetrano olives. Scatter fresh cherry tomatoes for color and crunch.
- **Garnish with nuts:** Place toasted almonds in small bowls or scatter them on the platter.
- **Include condiments:** Position the fig jam near the cheese for a sweet contrast to the savory flavors.
- **Serve with bread:** Arrange crostini around the platter for easy snacking.
- **Final touch:** Garnish with fresh herbs like basil or rosemary for added aroma and color.