Antipasto Di Casa Recipes
ANTIPASTO DI CASA
This dish will make anyone swoon! Arrange a few modest delicacies in the right way on a plate and you end up with a creation that's more mouthwatering than any of its parts alone. You don't necessarily have to stick to what I've chosen for my platter here, but if you decide to come up with your own collection of goodies, just make sure everything you choose will taste and look great together (pepperoni slices and Kraft singles probably aren't going to win you too many points). If you make all of my suggested recipes as written, you'll have a very ample platter for two. But if you decide to substitute, be sure to make enough of everything so your platter looks nice and full. When you're ready to arrange the platter, place the greens in the middle of the plate and arrange the other foods in small, neat piles around the center.
Provided by Dave Lieberman
Categories appetizer
Time 15m
Yield about 4 servings
Number Of Ingredients 10
Steps:
- Toss mozzarella with olive oil, salt, pepper and basil or rosemary, if using. Place in a mound on a platter.
- Cut the hard cheese into thin, bite-size triangles, add to platter.
- Arrange prosciutto next to cheese.
- Cut pepper into strips, add to platter.
- Add olives to platter.
- Dress arugula with olive oil, balsamic vinegar, salt and pepper. Arrange in the center of the platter and serve.
RUSTIC ANTIPASTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
- Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
- Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
- Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.
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