Colorful, full of flavor, and simple these are the main ingredients for an antipasto platter. Antipasto is Italian for ‘before the meal’ and is designed to stimulate the appetite with tasty little bits of cheese, veggies, fruits, and meat. The antipasto platter does something more though, served on a large cutting board or platter it brings everyone together stimulating conversation and closeness. The antipasto platter creates an intimacy lost in so many modern meals. Whether it is an impromptu gathering, a large family dinner, or date night, a summer antipasto platter is the perfect way to begin a memorable meal. With summer vegetables ripe to eat, here is a deliciously simple way to enjoy summer’s harvest Italian style.
Summer Antipasto Platter
Capicola, thinly sliced
Sopressata, thinly sliced
Manchego, sliced
Honey Goat Cheese
Mozzarella, sliced
Tomatoes, sliced
Fresh basil leaves
Yellow squash, roasted
Sweet red pepper, roasted
Sweet orange pepper, roasted
Sweet yellow pepper, roasted
Asparagus, roasted
Cherry tomatoes, halved
Squash blossoms, stuffed with goat cheese and baked
Edible flowers like Nasturtiums
Tips:
1. You really cannot go wrong with the antipasto platter. Think of cured meats, cheeses, veggies, fruits, and also nuts you like and plan to serve those.
2. When serving freshly roasted vegetables, toss with olive oil and salt. Pre-heat oven to 400 degrees. Spread out vegetables on large baking sheet. Roast at 400 degrees for about 12-15 minutes.
3. If roasting asparagus, watch closely because it will cook faster than the other vegetables and since I like my asparagus crispy I take it out right when it starts to brown but is still bright green in color.
4. Add a unique touch of summer with goat cheese stuffed squash blossoms. Stuff with goat cheese and bake for about 10 minutes in 400 degree oven.
5. No food screams summer quite like a Caprese salad, a combination of mozzarella, tomato, and basil drizzled with olive oil and sprinkled with salt. Position this in the center of your antipasto platter to make your platter even prettier.
6. Make it colorful! Add different colors of vegetables and fruits – antipasto should be as beautiful as it is delicious.
7. Arrange it where it is most pleasing to the eye. Perhaps the most work of the antipasto platter is its presentation, take your time in placing everything where it presents like a work of art.
8. Arrange flavor combinations. If you like the asparagus paired with Capicola place them near each other. If you want the goat cheese to pair with the peppers and edible flavors place them near each other.
9. Keep it simple – each bite of the antipasto platter should be small and simple. It should be beautiful with little effort.
10. Breads and crackers can also be served with your antipasto platter, I typically do this in winter, but not really being a bread eater I leave them off in summer.