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May 26, 2023 · Set your prettiest bowl somewhere close to the center of a large cutting board or platter. Stagger the small bowls. Place 1 cup each of marinated olives and mushrooms (or artichoke hearts) into small bowls. Scoop ½ cup of honey or fig jam into a small bowl. Set the bowls spaced apart on the board.
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Fresh small mozzarella balls packed in water, Pitted Olives, Marinated mushrooms, Stuffed cherry peppers. Create a base layer on the tray using lettuce and/or flat round slices of the meats such as the salami. Slice the roasted red pepper into strips. Then wrap them with any deli meat slices you have available.
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Antipasto Platter Ingredients - Yahoo Recipe Search
AllrecipesThis crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.AllrecipesThis is a layered antipasti platter, so you can cut it into square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!EatingWellIn this healthy recipe, we turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables for a fun, healthy dinner. Serve with crusty Italian bread.Food.comThis is a salad recipe of mine that is HIGHLY requested for special occasions! I used to make this in a large platter with all the ingredients just scattered around loosely. But I found my guests constantly picking through the platter to get items they missed! So I finally decided to place each serving in its own lettuce leaf! Now everyone will get every ingredient! This is much more interesting looking and is fun to assemble.Food52There are as many recipes for crostini di fegatini as there are cooks in Tuscany but the preparation is similar, with just a few personal tweaks here and there. Usually, salted anchovies, capers or both are present – they provide that trademark Tuscan saltiness. The liquid used to cook the livers in and soften the pate can change from red wine to stock to water or – the one I prefer – vin santo, Tuscany's favourite dessert wine (marsala or sherry could be used instead). A good secret that a chef in Florence once let me in on is to add some walnuts to the livers – it lends the pate a nice, dark colour, as liver tends to cook to an unappealing greenish-grey colour. Occasionally, a thicker pate might have the addition of white bread. And, more rarely, a soffritto of carrot, celery and onion makes its way into the mix. This later version is how Pellegrino Artusi instructs making these crostini in his 1891 cookbook, along with pancetta and dried porcini mushrooms – unorthodox ingredients now. It is a wonderful version, albeit more delicate than the flavourful, rustic one you'll usually see on tables today. Artusi's is chopped roughly with a mezzaluna, another part of the process that can change the appearance and texture of crostini di fegatini across Tuscan kitchens. Some like it smooth and some like it chunky. Some go half way. You'll also find that often this pate is made with the addition of a few chicken hearts together with the livers, simply because they are often sold together. Waste not want not. The classic Tuscan antipasto would not be complete without crostini di fegatini. Serve them together with a charcuterie platter, perhaps with some paper thin slices of prosciutto, finocchiona (a fennel seed studded large, soft salame) or other salumi and wedges of pecorino cheese.Food.comPeperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry. It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs. My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out. As the name implies, its dominant ingredient is sweet and colorful bell peppers. Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, herbs, seasoning, and a hint of heat from a pinch of red pepper flakes. It’s finished either with red wine, northern Italy, or wine vinegar in the south. In addition to peppers, I also grill onions, use "fire roasted" tomatoes and "Pete's Garlic Oil" (pan roasted garlic and flavor infused olive oil). Can be made well ahead and refrigerated and reheated to desired temperature. Aug 8, 2022 · Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone. Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and ...
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Nov 4, 2022 · Add small spoons, knives, forks, and toothpicks to the bowls if needed. Place them on the board, spacing them out. Place fresh cheeses in small bowls. Leave soft cheeses whole. Cut semi-soft cheeses into cubes or slices. For hard cheeses, use a fork to crumble some of each piece and leave the rest whole.
Dec 10, 2020 · Marinate at least 2 hours or overnight. Discard garlic before serving. Select two kinds of cheese and two types of meat from the list above along with 5-6 other items. When selecting items, be mindful of adding different colors, textures and flavors. Line a tray with large lettuce leaves or kale if desired.
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Apr 26, 2022 · Learn how to make an antipasto platter with cheese, meats, and vegetables on a large plate. This Italian appetizer is easy to prepare and customize with your favorite ingredients. Find tips for assembling, storing, and using up leftovers.
Nov 21, 2022 · Place the ingredients onto a large board. Place the bowls of items first, then fill in with cheese slices, meats, marinated veggies, crackers and breadsticks. Once the board is mostly complete, tuck in a few sprigs of fresh herbs to complete the tray (like rosemary or thyme sprigs).
