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Antipasto Platter - Yahoo Recipe Search
YummlySpring Antipasto Platter With Spring Onions, Salt, Asparagus, Sugar Snap Peas, Fennel Bulbs, Prosciutto, Flaky Sea Salt, Black Pepper, Extra-virgin Olive Oil, Basil Leaves, MozzarellaYummlyAntipasto Platter With Bocconcini, Olive Oil, Italian Seasoning, Red Pepper Flakes, GarlicYummlyAntipasto Platter With Fresh Mozzarella, Sweet Sopressata, Hot Sopressata, Genoa Salami, Provolone, Olives, Giardiniera, Artichok Heart Marin, Roast Red Peppers, DrainYummlyAntipasto Platter With Cured Meats, Cheese, Bocconcini, Olives, Pickled Vegetables, Cherry Tomatoes, Focaccia, Fresh Herbs, Olive TapenadeYummlyAntipasto Platter With Olives, Cheese, Manchego, Cheddar, Goat, Tomato Slices, Crushed Red Pepper, Coarse Sea Salt, Capers, Roasted Red Peppers, ArugulaYummlyAntipasto Platter With Cured Meats, Fresh Cheese, Parmesan, Vegetables, Olives, Extra Virgin Olive Oil, Minced Garlic, Salt, PepperTaste of HomeAntipasto platters have a lively combination of flavors that tempt the taste buds. This is a real favorite on our buffet table. The large platter of meats, cheese, olives and vegetables disappears quickly. —Weda Mosellie, Phillipsburg, New Jersey5 days ago · Why not turn this Italian-inspired antipasto board or holiday wreath into a new seasonal tradition? This flavorful party appetizer platter combines the perfect blend of cheese, cured meats, fresh vegetables and aromatic herbs, all tied together with a savory garlicky dressing.
20 hours ago · It’s got pasta, of course, but also the great briny, pickley, rich things that make an antipasto platter sing: olives, pepperoncini, sun-dried tomatoes, salami, mozzarella, and a dressing full ...
2 days ago · Method. Preheat the oven to 400°F. Make the croutons: Pile the bread in the center of a large rimmed baking sheet. Drizzle with the oil, sprinkle with salt, and toss to coat. Spread the bread out and bake just until beginning to brown, about 5 minutes. Remove from oven and set aside.
20 hours ago · 1: Select a ripe cantaloupe and slice it into wedges. To make it easier to remove the skin, you can first cut the cantaloupe into slices, and then cut the skin off each slice. Arrange the cantaloupe pieces on a serving platter. 2: Cut each slice of prosciutto in half length-wise, so that you have 12 strips.
20 hours ago · To make this recipe go faster, chop the flavorful add-ins while the water comes to a boil and the pasta cooks. Make ahead: For a more developed flavor, prepare and refrigerate the salad right up until adding the arugula and basil for up to 1 day in advance.
1 day ago · Instructions. In a medium jar, stir together the herbs, lemon juice, lemon zest, garlic, red pepper flakes, salt, and ⅓ cup of the olive oil. Add the mozzarella and top with the remaining ⅓ cup olive oil, adding more as needed to cover the mozzarella. Cover and refrigerate for at least an hour before serving.
