Thursday, December 27, 2012

Antipasto Platter

 An antipasto platter is a great dish to share at a New Year's Eve party or to have around on New Year's Day while you enjoy football or other festivities. Here are some ideas for putting together a crowd pleasing platter.

  If available start with a colorful base like this rainbow Kale or another large leaf green.

 Choose 3 or 4 different kinds of Italian cured meats to add to the platter. If using prosciutto separate it ahead of time and twist it into a bud shape so it's easy for your guests to pick up. (Upper left)

 This is fresh mozzarella that I added a little olive oil, chopped parsley and red pepper flakes to. The other cheese on the platter is provolone that I bought in larger slices and cut into chunks myself.

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These are red pepper slices that I added chopped garlic, olive oil and salt and pepper to before I added them to the platter.

 I also added pepperoncini, marinated artichokes with a circle of olives in the center. Serve with breadsticks or baguette slices alongside the platter.


Enjoy being creative with the ingredients you choose to build this platter for your guests and family. Here's a second platter I made for another event we attended with friends.


On this platter I used a bunch of radishes for the center of the platter. I'll take this opportunity to wish you all a Happy New Year!

11 comments:

  1. (grabbing a plate and fork)
    I'm in!

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  2. Oh Ellen - that looks so good and so beautifully presented!!! I love how you are all sharing your MGCC Christmas Party contributions. I still marvel at the food that showed up there - not that I'm at all surprised. Enjoy the rest of your Christmas week!

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  3. Beautiful! And tasty too. Now I know what happened behind the scenes before the platter arrived at the buffet table!

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  4. lovely, beautiful and creative...thanks for sharing.

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  5. Stunning photos, it sure make me want to join your party!! Absolutely scrumptious looking.

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  6. I love your platter, just a quick question. I see the salami and proscuitto, but don't recognize the third Italian deli meat you have on the platter. Could you share what you
    used? I would love to make this dish soon. Thanks, Mary

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    1. Hi Mary,
      I used Soppressata. Genoa or hard salami would be nice, too. You could have the deli give you samples and see which ones appeal to you more. Enjoy!

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  7. Thank you so much for posting this! It looks amazing! One question, if you don't mind me asking is in regards to red bell pepper. Did you roast them first before marinating them?



    I appreciate you and enjoy your webs site very much!



    Happy New Year!


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    Replies
    1. Genny, I bought them roasted already. If you use fresh, I'd roast them first and then marinate them...

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  8. This looks SO appealing! Thanks, Ellen.

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  9. martha stewart? huh just like she does!

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