Mixed Antipasto Platter – Piatto Misto Antipasto
Nutrition
Calories: 280cal
Carbohydrate: 8g
Protein: 12g
Fat: 22g
Cholesterol: 35mg
Sodium: 720mg
Difficulty Level: easy
20 min Prep
10 min Cook
30 min Total
4 Servings
Ingredients
- 4 ounces salami, thinly sliced
- 4 ounces prosciutto, thinly sliced
- 4 ounces fresh mozzarella, sliced
- 1/2 cup marinated artichoke hearts, drained
- 1/2 cup roasted red peppers, sliced
- 1/2 cup mixed olives
- 1/4 cup sun-dried tomatoes in olive oil, drained
- 1/4 cup fresh basil leaves
- 1 cup cherry tomatoes, halved
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh crusty bread or breadsticks, for serving
Instructions
- First, gather all your ingredients and tidy up your kitchen space. There’s no need for rush; cooking should be a joy.
- Find a large, beautiful platter, because presentation is important. An antipasto platter should look as good as it tastes.
- Start by draping the salami and prosciutto slices across one side of the platter. Feel free to roll or fold them in a way that pleases the eye.
- Next, arrange the fresh mozzarella slices nearby. They pair wonderfully with the cured meats.
- Place the marinated artichoke hearts, roasted red peppers, and mixed olives in small clusters around the platter. Try to balance the colors for a lovely contrast.
- Add the sun-dried tomatoes and scatter some fresh basil leaves for that touch of freshness.
- Tuck the cherry tomato halves into any gaps, ensuring each bite on the platter offers something special.
- Sprinkle the shaved Parmesan cheese over the entire platter. It’s like adding a dusting of Italian delight.
- Drizzle with a little olive oil and season lightly with salt and pepper. Remember, you can always add more, but you can’t take it away.
- Serve the platter with fresh crusty bread or breadsticks on the side. It’s the perfect accompaniment.
