Antipasti Platter With Apricot Mostarda Recipes

ANTIPASTI PLATTER

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.

CLASSIC ANTIPASTO PLATTER

Steps:

• On a large serving platter, arrange the first nine ingredients; adding sliced meats if desired. In a small bowl, whisk the oil, cheese, oregano, salt and pepper; drizzle over antipasto.

ANTIPASTI PLATTER

Steps:

• Arrange all components decoratively on a large platter.
• Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
• Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
• In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

ANTIPASTI PLATTER WITH APRICOT MOSTARDA

Steps:

• Preparation Make the simple syrup by combining ¾ cup water and ¾ cup sugar in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a boil. Remove at once from heat and let cool. Combine the apricots, simple syrup, and wine in a medium pot and bring to a boil. Reduce the heat and simmer for 15 minutes to soften the apricots, stirring occasionally. Transfer to a bowl and stir in the pepper flakes, mustard seeds, and olive oil. Let cool, then cover and refrigerate overnight before serving. (The mostarda can be refrigerated for up to 1 month.) Assemble your antipasti platter before heading to the hosts' home. Spread the goat cheese atop the crackers, then spread a dollop of the apricot mostarda atop the goat cheese. Arrange the meats, cheeses, marinated vegetables, and a little cup of the apricot mostarda on the platter. Don't forget to slice the crusty Italian bread and arrange in a basket, bowl, or whatever is convenient. Chef's notes: Whole Foods, Fairway, and the Darien Cheese Shop all sell an amazing variety of cheeses and meats. Availability varies from store to store, so we tried to recommend an array of Mario's recommendations. Don't forget to make the apricot mostarda at least a day in advance!

ANTIPASTO PLATTER

Steps:

• Sliced meats may be rolled up (into tube shapes).
• Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
• A cruet of olive oil and vinegar near by is a nice touch.