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.


Antipasto

by 2  people


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Servings: 12 servings
Prep Time: 1 hr 15 mins
Total Time: 2 hrs

 
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Ingredients
  • 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)
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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.

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Antipasto Platter
Antipasto Platter

An Italian favorite! A lively lemon-and-oil mixture lightly dresses an assortment of meats, olives and vegetables.

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