Italian Antipasto Platter
An Italian style antipasto platter loaded with thinly sliced meats, smoked salmon, marinated veggies, crostini and cheeses.
Servings 8 people
Ingredients
- 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
Basic Crostini
- 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
Whipped Ricotta
- 1 c ricotta cheese
- 1 lug olive oil
- zest from 1 lemon
- 1 pinch sea salt
Instructions
Crostini
- Preheat a cast iron griddle and grill the sliced baguette until nice char marks form. Gently rub each one with a garlic clove and brush lightly with olive oil. Set on the board.
Tapenade
- 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.
Whipped Ricotta
- Transfer the ricotta cheese with a lug of olive oil and lemon zest to a food processor and process until fluffy and smooth, about a minute or so.
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.