Antipasto
Serve this classic Italian appetizer on a buffet table so guests can pick and choose their favorites from among all the fresh and colorful ingredients.
Prep Time:
1 hr 15 mins
Total Time:
2 hrs
Servings:
12 servings
Ingredients
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3/4 pounds sliced Genoa salami
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3/4 pounds sliced prosciutto de Parma
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3/4 pounds thinly sliced Soppressata or other cured sausage
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2 pounds lightly salted fresh mozzarella
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2 pounds smoked mozzarella
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1 piece (1 lb.) Parmigiano-Reggiano, cut into small chunks
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Sliced heirloom tomatoes sprinkled with sea salt and fresh basil
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Extra-virgin olive oil and balsamic vinegar in separate cruets
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Pepper grinder
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2 cups purchased mixed marinated pitted olives
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2 cups roasted salted almonds
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1 recipe Roasted Red Bell Peppers with Rosemary and Balsamic Vinegar (see Recipe Center)
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1 recipe Grilled Vegetables with Pesto (see Recipe Center)
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1 recipe Sweet-and-Sour Onions (see Recipe Center)
Directions
1
Arrange meats, cheeses, and heirloom tomatoes on platters. Serve with cruets of oil and vinegar, and pepper grinder on the side. Arrange garlic toast in a basket. Place olives and nuts in separate bowls. Arrange platters of Roasted Red Bell Peppers With Rosemary and Balsamic Vinegar, Grilled Vegetables With Pesto, and Sweet-and-Sour Onions on table. Makes 12 servings.
Recommended Recipe:
Easy Antipasto Salad
Using preserved vegetables and meats packed with flavors of Italy, you can create a beautiful salad without any cooking at all!
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