How to Make an Antipasto Platter

If there is one thing my Mother loves to make, it’s an antipasto tray, and she makes one pretty much every time we all get together.   I’m not complaining, they are always a hit.  And, in case you don’t know what one is, here’s the basics on how to put one together:

Start with a large serving plate {or lazy susan like in the picture above}.  Then, arrange your items around the dish, adding little bowls of olives, nuts, etc. helps to keep them contained and makes it look nicer. Typically, meats are thin sliced and then rolled {mostly for aesthetics}.  What you put on the plate is really up to your personal preferences, but typically, dried and fresh fruit, nuts, cheeses, meats, crackers, veggies, etc.  all qualify.

For specific ideas, here’s a list to help you get started:

• Mozzarella, provolone, goat cheese, brie, fontina, parmesan, cheddar, etc.
• Procuitto, ham, salami, thinly sliced turkey
• Pepperoni
• Cooked shrimp
• Canned anchovies, sardines, tuna fish
• Tomatoes, fresh or sundried
• Marinated veggies:  artichoke hearts, roasted red peppers, capers, onions, etc.
• Nuts:  almonds, walnuts, pine nuts
• Sliced garlic bread, crackers, flatbreads or bread sticks
• Assorted fresh veggies
• Assorted olives
• Sliced pears, apples, melon, bunches of grapes
• Dried fruit or figs

The combination possibilities are endless and really can be tailored to your individual preferences or the preferences of your audience {i.e. a little different assortment for an informal gathering with kids and adults than an all out grown-up Christmas party}.

~Mavis