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Creating a Show-Stopping Antipasto Platter

By Debrah Mosimann of Swiss Woods

According to Wikapedia….Antipasto (plural antipasti) means “before the meal” and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats and vegetables (both in oil or in vinegar).  
The beauty of an antipasto platter is that it can be tailored to suit just about anyone. Everyone’s favorites can be incorporated here and you can present it to rave reviews. When I was asked to assemble one for a wedding in June I thought how easy it would be to do it on a smaller scale for home parties and picnics. With Memorial Day just around the corner this could be a perfect starter for your picnic.

First I choose a large platter that I want to display it all on which is large enough to hold it all. It is best if it has some kind of edge, as some liquid will accumulate on the bottom no matter how well you drain things. Once you have chosen your platter line it with whole romaine lettuce leaves. This helps to keep everything well drained and beautiful.

This is what you will need for a medium sized platter that will feed 25 people.

Ingredients:

  • 1 large head Romaine lettuce, leave the leaves whole and wash them well
  • 10 oz. artichoke hearts, canned and drained
  • 1 12 oz. can baby red beets*
  • 1/2 small bag baby carrots
  • 1 bunch asparagus spears*
  • 15 Dolmadas (grape leaves stuffed with rice) found in the deli section or in cans
  • 25 mini marinated mozzarella balls
  • 1 whole raosted red pepper, drained and cut into 1x3 inch strips
  • 1/4 lb thinly sliced herbed salami*
  • 1/4 bl thinly sliced soprosatta*
  • 1 10 ox mozzarella log rolled with prosciutto sliced
  • 20 chipolini onions marinated in balsamic
  • olives, 1/2 pt. any kind or mixed preferably without seeds
  • wooden toothpicks
  • lemon slices
  • balsamic vinegar
  • olive oil

Instructions:

  1. Drain the baby beets and toss with 1 tablespoon oil. Grill over a hot grill turning or tossing (if in a grill net) regularly until they are slightly brown. Remove from the grill to a bowl and sprinkle with 3 tablespoons good balsamic vinegar. Allow to cool. Can be done 2 days ahead and stored covered in the refrigerator.

  2. Snap the asparagus making sure you are left with the tender tops. Drizzle with oil and cook gently on the grill over low to medium heat until just done with minimal charring. Alternately steam on the stove top in a small amount of water until bright green. Shock with ice and cool. Refrigerate until ready to use.

  3. Fold the salami and soprosatta rounds gently into quarters and skewer with a toothpick. Do not flatten them out or press down. They pile nicely this way.

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