Antipasto Platter Recipe

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Antipasto Platter

Contributed By: jreynolds1
Vendetto

Ingredients

Anchovy filets, rinsed and patted dry

Prosciutto, sliced very thin (Italian ham)

Salami, sliced very thin

Copacola, sliced very thin (this is made from pork)

Chunk white tuna, in bite-size chunks

Asiago cheese, cut in thin strips

Provolone cheese, cut in thin strips

Italian fontina or fontinella cheese, cut in thin strips

Parmesano Reggiano cheese, shaved into curls

Marinated mushrooms

Marinated artichokes

Marinated Red Peppers

Green olives

Ripe olives

Pepperoncini (pickled peppers)

Pickled cherry peppers

Sliced Hard-Cooked Eggs

Romaine lettuce leaves (to line platter)

Preparation

Lay the lettuce leaves on a large platter to form a bed. Roll the meats into cigar or funnel shapes. Place all of the items on the platter in an attractive manner, either center to outside or side-by-side. I would use the marinated and pickled items in between the various meats and cheeses. Think of the colors as you separate. The Parmesan cheese curls can be randomly placed on top of the other items. The platter can be prepared several hours ahead and refrigerated until about 30 minutes before serving, then brought to room temperature.

Cook's Notes

Antipasto means "before the meal". This version can be used before or during, depending on the entree and the occasion. You could add other meats, cheeses or marinated vegetables. Likewise, it is not necessary to use all of the items on this list. There are some very good-quality prepared marinated vegetables on the market in jars or in the deli, such as the artichokes, mushrooms and roasted peppers. If you prefer to marinade your own vegetables, a basic marinade starts with olive oil to which a little balsamic (or red wine) vinegar, oregano and/or basil, salt and pepper are added. I would also add garlic to the roasted peppers.