Italian Appetizer Platter Recipes
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
ANTIPASTO PLATTER
Provided by Ina Garten
Categories appetizer
Time 25m
Yield 12 to 24 servings
Number Of Ingredients 14
Steps:
- Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
ITALIAN APPETIZER PLATTER
Artichoke hearts? Check. Italian-style cheeses, olives, assorted meats? Check, check, check! This party-perfect appetizer platter has it all-and more.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Cover platter with lettuce. Add artichokes to small bowl; place on platter.
- Wrap olives with cheese slices; secure with toothpicks. Roll up meat slices. Arrange cheese and meat roll-ups on platter; top with peppers.
- Drizzle with dressing.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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- Antipasto Salad. Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle.
- Pasta e Fagioli with Escarole. Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
- Flatbread Caprese. Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.
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