Essential ingredients to make 4 different antipasto platters

An antipasto platter is one of the easiest dishes to make for entertaining. Every so often, we use up whatever we can find in the fridge and have it for lunch. You could also raid your home-grown preserves or vegetable patch. I’ve found it’s best to keep within one cuisine.

Italian antipasto

  • artichokes, marinated
  • capsicum, marinated char-grilled
  • mushrooms
  • olives
  • tomatoes, semi-dried
  • zucchini, sliced length-ways
  • grissini or ciabatta bread
  • boccochini, pecorino, provolone, mozzarella
  • prosciutto, parma ham, or salami

Greek mezze

  • cucumber, ribbons
  • eggplant, marinated char-grilled
  • dolmades
  • olives
  • tomatoes, semi-dried
  • pita bread
  • hommus
  • feta, cubed

French hors d’oeuvre

  • anchovies
  • vegetable crudites
  • olives
  • french loaf
  • tapenade
  • fromage frais aux fines herbs

Spanish plate

  • caperberries
  • olives
  • peppers – pequillo or padron
  • manchego cheese
  • chorizo
  • jamon serrano

The ingredients listed are only suggestions – select a couple for fewer people. Arrange all ingredients on a large serving platter or individual small bowls. To make a more substantial meal serve with crusty bread.

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