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.
capsicum, marinated char-grilled
zucchini, sliced length-ways
grissini or ciabatta bread
boccochini, pecorino, provolone, mozzarella
prosciutto, parma ham, or salami
eggplant, marinated char-grilled
French hors d’oeuvre
fromage frais aux fines herbs
peppers – pequillo or padron
chorizo, jamon serrano
The ingredients listed are only suggestions – select a couple for less people. Arrange all ingredients on a large serving platter or individual small bowls. To make a more substantial meal serve with crusty bread.