Antipasti Platter With Homemade Flatbreads Recipes

ANTIPASTO PLATTER

Antipasto Platter image

This easily-assembled platter of Italian treats is perfect for cocktail parties and game days.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 14

Ingredients

Assorted breadsticks, baguette slices, or flatbread
1/2 pound soppressata, salami, or pepperoni, thinly sliced
1 small fennel bulb halved lengthwise, cored, and very thinly sliced
1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips
1 1/4 cups (10 ounces) bocconcini or sliced fresh mozzarella
3/4 cup mixed olives
1 jar (10 ounces) artichoke hearts rinsed and drained well
1 jar (12 ounces) pepperoncini or pickled hot peppers drained
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)
1/4 teaspoon crushed red pepper
5 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

Make vinaigrette: In a small bowl or jar, combine lemon juice, balsamic vinegar, rosemary, crushed red pepper, and extra-virgin olive oil; season with salt and pepper. Whisk or shake to blend.
To serve, arrange ingredients on a large platter; drizzle vinaigrette over the fennel, roasted peppers, artichoke hearts, and bocconcini, and garnish with fennel fronds.

ANTIPASTO PLATTER

Antipasto Platter image

There is little more impressive than a perfect antipasto platter to start a party, especially when you've made many of the components from scratch.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Number Of Ingredients 32

Ingredients

1 1/2 pounds assorted sliced meats, such as mortadella, Spanish chorizo, salami
8 ounces of each assorted cheese, such as Manchego, blue cheese, aged gouda, fresh mozzarella, or Taleggio
6 ounces quince paste, sliced
Honey-Ricotta Pear, recipe follows
Wine-Poached Figs, recipe follows
Warm Mediterranean Olives, recipe follows
Assorted sliced bread, such as French, Italian or sourdough
Assorted crackers
Assorted dried fruit, such as apricots or cranberries
Assorted toasted nuts, such as almonds or pistachios
Assorted fresh fruits, such as grapes or sliced green apples
1 ripe Anjou or Bosc pear
1/2 a lemon
1/2 cup whole milk ricotta cheese
Kosher salt and freshly ground pepper
Honey, for drizzling
1 tablespoon toasted pine nuts
8 ounces dried mission figs
1/2 cup red wine
1/4 cup sugar
Kosher salt and freshly ground pepper
2 sprigs fresh thyme
Cheese and sliced bread, for serving
1/3 cup olive oil
1 large shallot, sliced
3 cloves garlic, sliced
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
1 cinnamon stick
1 strip orange peel (use a vegetable peeler)
2 cups mixed brined olives, drained
Kosher salt and freshly ground pepper

Steps:

1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving.
2. Place cheese knives next to each kind of cheese, small forks for the meats, and a small bowl for anything like olive pits or used toothpicks.
3. If time permits, serve with at least one simple homemade item like: Honey Ricotta Pears, Wine-Poached Figs, or Warm Mediterranean Olives.
4. Place the bread and crackers in a basket on the side or directly on the board. Arrange the fruits and nuts on the board or in small decorative bowls. Serve with red and white wine.
1. Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
2. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.
Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as blue, Taleggio, or a triple cream, spread over the bread slices.
Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.

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