ANTIPASTO PLATTER
There is little more impressive than a perfect antipasto platter to start a party, especially when you've made many of the components from scratch.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Number Of Ingredients 32
Steps:
- 1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving.
- 2. Place cheese knives next to each kind of cheese, small forks for the meats, and a small bowl for anything like olive pits or used toothpicks.
- 3. If time permits, serve with at least one simple homemade item like: Honey Ricotta Pears, Wine-Poached Figs, or Warm Mediterranean Olives.
- 4. Place the bread and crackers in a basket on the side or directly on the board. Arrange the fruits and nuts on the board or in small decorative bowls. Serve with red and white wine.
- 1. Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
- 2. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.
- Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as blue, Taleggio, or a triple cream, spread over the bread slices.
- Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.
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Eddie Frett
[email protected]I'm not a big fan of olives, but I loved them on this platter. They were so flavorful and briny.
Jesse Fleskes
[email protected]This is the perfect appetizer for a summer party. It's light and refreshing, and everyone loves it.
Cynthia Jordan
[email protected]I love this platter! It's so easy to make and it's always a hit. I especially love the combination of the salty cheese and the sweet fruit.
Meyra Ibrahim
[email protected]This is my go-to appetizer for any party. It's always a crowd-pleaser and it's so easy to make.
Rajeesh Nair
[email protected]I made this for a party and it was a huge hit! Everyone loved the variety of flavors and textures.
Muhi Mctominay
[email protected]This platter is a great way to use up leftover cheese and meats. I always have some on hand for last-minute guests.
DaisyLaoe
[email protected]I'm not a big fan of olives, but I loved them on this platter. They were so flavorful and briny.
Mina Jan
[email protected]This is the perfect appetizer for a summer party. It's light and refreshing, and everyone loves it.
Henrietta Akwei
[email protected]I made this for a potluck and it was gone in minutes! Everyone raved about it.
Might Mugwagwa
[email protected]This platter is so beautiful and delicious! I love all the different colors and flavors.
Vj Rakib
[email protected]I've made this antipasto platter several times and it's always a crowd-pleaser. It's the perfect appetizer for any occasion.
Sandeepa Nawanjana karunanayaka
[email protected]This antipasto platter was a huge hit at my party! It was so easy to make and everyone loved the variety of flavors.