Italian Appetizer Platter Recipes

ANTIPASTI PLATTER

Antipasti Platter image

Provided by Giada De Laurentiis

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

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

Antipasto Platter image

Provided by Ina Garten

Categories appetizer

Time 25m

Yield 12 to 24 servings

Number Of Ingredients 14

Ingredients

Smoked mozzarella, sliced
Good olive oil
Freshly ground cracked black pepper
Salami, sliced diagonally
Peppadews
Hothouse cucumber, unpeeled and sliced diagonally
Marinated artichoke hearts, stems removed and sliced in half
Cherry tomatoes, on the vine
Cerignola olives
Bruschetta, recipe follows
Basil leaves, on the stem
1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

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

Italian Appetizer Platter image

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

Ingredients

4 cups chopped romaine lettuce
1 jar (6-1/2 oz.) marinated artichoke hearts, undrained
12 pitted black olives
6 KRAFT Slim Cut Mozzarella Cheese Slices
6 KRAFT Provolone Cheese Slices
6 slices OSCAR MAYER Deli Fresh Honey Ham
6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
6 slices OSCAR MAYER Hard Salami, cut in half
1/2 cup roasted red peppers, drained, cut into strips
12 pepperoncini peppers
1/4 cup KRAFT Zesty Italian Dressing

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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