Antipasto
Recipe from
Ladies' Home Journal
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.
Servings:
12 servings
Prep Time:
1 hr 15 mins
Total Time:
2 hrs
Ingredients
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3/4 poundssliced Genoa salamisee savings
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3/4 poundssliced prosciutto de Parmasee savings
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3/4 poundsthinly sliced Soppressata or other cured sausagesee savings
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2 poundslightly salted fresh mozzarellasee savings
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2 poundssmoked mozzarellasee savings
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1 piece (1 lb.)Parmigiano-Reggiano, cut into small chunkssee savings
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Sliced heirloom tomatoes sprinkled with sea salt and fresh basilsee savings
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Extra-virgin olive oil and balsamic vinegar in separate cruetssee savings
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Pepper grindersee savings
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2 cupspurchased mixed marinated pitted olivessee savings
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2 cupsroasted salted almondssee savings
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1 recipeRoasted Red Bell Peppers with Rosemary and Balsamic Vinegar (see Recipe Center)see savings
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1 recipeGrilled Vegetables with Pesto (see Recipe Center)see savings
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1 recipeSweet-and-Sour Onions (see Recipe Center)see savings
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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