Italian Antipasto Platter
An Italian style antipasto platter loaded with thinly sliced meats, smoked salmon, marinated veggies, crostini and cheeses.
Servings 8 people
- 8 oz Italian assorted meats: prosciutto, Calabrese Salami, Capocollo, Bresaola
- 6 oz smoked wild salmon
- 8 oz mozzarella di Buffala (drained)
- 16 sticks grissini (bread sticks)
- 1 large heirloom tomato
- 6 oz marinated artichoke hearts (drained)
- 5 oz Sicilian Olives (or your favorite mix)
- 5 oz pepperoncini (drained)
- 5 oz oz roasted peppers (drained)
- 6 oz cherry peppers (drained)
- 1/4 c fresh basil leaves
- 1/2 tspq red pepper flakes
- 8 slices baguette
- 1 clove garlic
- 1/4 c extra virgin olive oil
Roasted Pepper Olive Tapenade
- 8 oz roasted peppers (drained)
- 6 oz olives (drained)
- 1 tbsp red wine vinegar
- 3 cloves garlic (grated)
- 3 tbsp extra virgin olive oil + more if needed
Whipped Goat Cheese
- 6 oz goat cheese
- 4 tbsp extra virgin olive oil
- 1/4 c fresh chives
- 1 c ricotta cheese
- 1 lug olive oil
- zest from 1 lemon
- 1 pinch sea salt
To make the tapenade process the olives with the roasted red peppers, garlic, olive oil and red wine vinegar in a food processor until a rustic texture forms. Adjust seasonings with some sea salt and transfer to a small serving bowl.
Whipped Goat Cheese
Add the goat cheese olive oil and fresh chives to the bowl of a mini food processor and puree for a couple of minutes until whipped. Using a small spoon stuff cherry peppers with some of the whipped goat cheese. Transfer what’s left to a bowl, cover with plastic wrap and refrigerate together with the peppers until ready to plate.
Plate your Antipasto
Place your serving platter on top of a large cheese board.
Start with the olive tapenade bowl, followed by the marinated olives in a small bowl, surrounded by the roasted peppers, pepperoncini and artichoke hearts.
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 the grissini and place on the platter.
Finish the entire spread with a light drizzle of good extra virgin olive oil, a pinch of course sea salt and red pepper flakes. Garnish with more fresh basil.