Today, I am going to show you how to build the ultimate antipasto platter, the perfect centerpiece for any party or casual get-together. We’re laying bold flavors, colors, and textures, so every bite is exciting.
It’s a showstopper!!!!
Learn to make this spectacular platter in less than 10 minutes
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Remember, cooking should be easy, pretty and delicious! (EPD) Enjoy!
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Hey everybody, I’m Edie and you are cooking with guys girl. So today we’re going to talk about something that I make all the time. And I as I’ve shared with you in the past, my husband and I really like to entertain. And my favorite way of entertaining is to do it more with lots of ordurves or or um appetizers, not necessarily to make one big dinner. And the reason that I like doing that is because there’s always something for someone. So whether we’re having a bunch of people over for game night or my husband’s having the boys over for Monday night football, this is really my preference. So today we’re going to talk about the one thing that I make no matter what type of appetizers I make cuz I do change it depending on who’s coming over. But this, which is my big beautiful auntie past, I make this each and every time and I kind of build everything else around it. So, for this, I really need to, as always, I want you to watch me wash my hands because we’re going to be playing with uh with the food, and we always want to make sure that it looks good. Now, my big beautiful auntie pasta is kind of like famous. Um, when people invite me to go to their house, they don’t want me to bring a dessert. They want me to bring this. So, this is going to be really simple. And we’re going to start it with I have here a container of spring mix. And I’m going to put this right in the middle of my beautiful platter. Now, you know, all the time I talk about having a really nice dish or a nice platter. I think I bought this platter at HomeGoods for like $8. It doesn’t have to be expensive, but it makes the whole presentation look so much different and so much more prettier. So, I put the spring mix for two reasons. One, it’s going to be the vessel where I’m going to tuck in um the different um meats that I’m going to put in here. And then it also adds height to the antipost. So you’re going to see I have a bunch of different things. I have a h different coal cuts. I have a whole bunch of different types of olives. I have some fresh mutzadel, some cherry tomatoes, some pepperini. And then I have some marinated artichokes, mushrooms, and some other peppers. Again, there’s going to be something here that someone likes out of this whole um antipasta. So the very first thing I’m going to work with is the meat. Now today I chose Genoa salami uh mortadella with pistachios and provolone. And this is going to be really easy. So I’m going to take first the salami and I’m going to roll it into a little tube and then I’m going to stick it on the underneath the um spring mix. So, I’m going to go all around and do that all the way around the entire auntie pasta. So, I am just going all around the plate. I’m rolling up my little rolls of salami. And again, remember I said how the spring mix acts as a vessel that I can tuck in the meat. And then when I said before about height, you know, height in when you’re not only displaying your different appetizers, but when you’re displaying anything, the different heights of the food is what really adds to the beauty of it. So, I am just rolling around on the salami and I’m sticking it every which way underneath um the spring mix. And I’m just going to keep doing that until I get a bunch of salami around the entire platter. Okay. So now you can see I put the salami all around the platter. Now I’m going to move to my mortadella and I’m going to do the exact same thing. I’m going to roll it into a little round mortadella and I’m going to stick a piece next to each piece of salami that I’ve already rolled. again. Now, the mortadella you’re going to see, and we talk about, you know, different heights and and um different lengths. The mortadella is actually longer than the salami, so it’s not going to be uniform. So, it’s going to look even prettier. So, I’m going to go around this entire platter with the rolled mortadella. Okay. So, I’m still going around the plate with the mortadella. And you know, if you’re not Italian and you really don’t know what mortadella is, the best way that I can describe it, it’s kind of like an Italian bologna. It’s pork and it has little um pieces of fat in it. And then this one has actually pistachios. You can get it without the pistachios, but I just think that’s so uh decadent. And so it really to me it tastes like an upscale baloney. I’m sure all my Italian friends fans out there probably have a nod to thinking that I’m describing it like that, but most Italians just love mortadella. So, when you think about it, we’ve got mortadella, we’ve got genoa salami, and then the last thing that we’re going to add is proolone. And again, this is going to be there’s always, you know, maybe somebody doesn’t know what mortadella is or isn’t going to like it, but they love salami, so then they’ve got salami. Or maybe somebody is, you know, really not into meat cold cuts at all and maybe they’re just going to go for the cheese. But again, my point being is that no matter what someone likes or doesn’t like, there’s always something on an auntie past that people are going to eat. You know, to me, there’s nothing more important when I know certain people are coming over. I know who doesn’t like one thing or who doesn’t like another. And to me, cooking is really love. And so if I know that somebody is coming over and they really like one thing or they don’t like another, I kind of go out of my way to just make sure that they have something to know that, you know, you know, I know she went out of her way to make this for me because, you know, not everybody necessarily eats this. Sometimes drives my husband crazy because what it does, it forces me to even cook even more. But again, you know, just taking that extra step to just tell somebody like, I’m so glad you came to my home. I’m so glad you’re giving me the ability to cook for you. Okay, so around the entire platter now we’ve got the salami and we’ve got the mortadella. And now we’re going to add the provolone cheese. Now we’re going to do the exact same thing with the provolone cheese. But cheese is a little more difficult to um roll and it tends to crack. But hey, this is not a perfect thing. It’s just going to look delicious. So, we’re again, we’re going to make a roll and we’re going to stick it in between all of the meat all around the platter. Now, a lot of times, you know, this can be an appetizer to a meal if you were going to have like a dinner party or whatnot. Again, 90% of the time when I make a big auntie pasta like this, it’s part of a whole sort of um mishmash of a whole bunch of appetizers and you know, snacky food. And that’s really like my favorite way to kind of have people come over. They’re all standing around usually in the kitchen. You know, they have what they’re drinking. They’re noshing and they’re talking. And again, you know, there’s to me because cooking is like just brings everybody together and whatnot. I think it’s just the perfect way to start a party or um a dinner party where everybody’s just kind of picking and noshing and and talking. So again, I’m just going around now. You can see already how beautiful this auntie pasta is starting to look. And we haven’t even done anything yet. So I’m just going to keep going around with the cheese and putting it in between all of the meats. So again, I’m still going around with the mortadella. And again, remember I said about the different height and the different sizes of the coal cuts and whatnot. As you can see, everything is starting to come together and it’s adding more three dimension to the whole process. Now, you may be saying to yourself, “Oh my gosh, this takes so much so much effort.” It really doesn’t. I keep stopping because I’m I’m teaching you how to make this. But really, this meat could be done in like less than two minutes because remember my philosophy, it has to be easy, it has to be delicious, and it has to be pretty. So, we are right now working on the pretty and we’re working on the easy. And I’m just going to put a few more pieces of provolone. And just look how this auntie pasta is coming together. Now, look, I know there’s a lot of people who take, you know, a bunch of salami and provolone and a bunch of olives, slap it on a plate, and say, “Oh, yeah. This is my auntie past.” You know what? If you do that, that’s okay. I don’t, you know, whatever. If that’s your thing. But to me, look at this. Look at this. This is so much different. And I’m telling you that when people come to my house, especially those for the first time, and they see this auntie past, they’re like, “Holy canoli, what the heck?” Because it looks so appetizing. It looks like I’ve spent, you know, hours upon hours putting it together. And look, in that real quick time, now we’ve already done the meat. Okay. So, I’m going to put the meat aside. Now, I shared with you a lot of the things that we’re going to put on this and a lot of you can pick and choose the things that you like to put on your auntie pots. I put the things that I like to eat, but I’m also keeping color in mind. So, look, I’ve got white and red and green here. I’ve got kind of like, you know, the the art the artichokes and the mushrooms with some red. And then I’ve got a whole slew slew of different color olives. Now, this is the fun part. There’s no rhyme or reason to this. Let me just tell you, I’m going to take some black olives and I’m going to throw them on my auntie pot just anywhere. Some on the coal cut, some on the um on the spring mix. Look, I’m just just layering those black olives. Okay, now I’m going to take some green olives. Do the same thing. I’m just going to throw them all over the place. Now, really, how easy can this be? This is not, you know, rocket science here, folks. And now I’m thinking, okay, so, and remember, you’re also putting it on on top of the spring mix. So, now I think I need a little red because now I’ve gone green and I’ve gone black and now I need a little color, a little spritz. And remember, you’re just going to keep layering and layering this until it’s gone. And it’s going to be this high and it’s just going to be so impressive. Okay, so we’ve got red and we got green and we got black. You know what? Let’s put some white mozzadel balls here. Look, watch how this is going to start popping. Easy peasy. Easy peasy. All right, so I’m going to go back. I haven’t put any pepperini yet, so I’m just going to sprinkle, sprinkle, sprinkle, sprinkle, sprinkle. Look how pretty, pretty, pretty pretty. Okay, then we’re going to put these are my favorite. These are marinated articho carts. I am sorry. I can eat these out of the jar. They’re just so delicious. Now, one thing I did forgot to tell you, all of these things that I’m adding to this auntie past, I drained them all and patted them dry. The last thing you want is a wet auntie past. So, you know, like the fresh mutadel comes in water. Drain it, pat it. The olives, they come in olive oil. Drain them and pat it. There should be nothing wet on your auntie pasta. Okay, so we’ve got the artichoke carts. Now, we’re going to add some marinated mushrooms. How pretty. I get so excited. Now we need a little red again. So, let’s put these little pepper things that I love. These are tart and sweet all at the same time. All right. So, I think we did one round of everything so far. So, now we’re going to start again. We got these olives. And you’ll notice I have big olives. I have small olives. Um, you know, again, I’m trying to make everything look different so it looks like there’s, excuse me, a ton of stuff on here. We need a little white again. You feeling my flow here? This is just like, look how beautiful it is already. Let’s go back with some articho carts again. some of those peppers and some of those marinated mushrooms. Now, look, I keep piling depending on how many people I have coming. So, and if I don’t use some of this stuff, I just put it in a container and I use it on another day. Now, a great way to serve this is with just some nice Italian bread on the side. I always make sure that I have olive oil in a balsamic glaze bottle of each. So, if people want to dress this, I don’t really think it needs to be dressed because there’s so much pickling and stuff from all of the the olives and the different things that we have going on. There’s like vinegar and stuff on it, but some people like to put a little more olive oil or a little balsamic glaze. And you just have that aside. And then again, you know, have a nice some nice Italian bread that people can eat this with. But as you can see, this beautiful concoction has come together, you know, in less than what, 5 minutes, 10 minutes, 6 minutes, whatever. Look how magnificent. And again, I’m on be honest. I’m being really truthful. When people will ask me to come to their house, they don’t ask me to make a cake. They’re like, “Can you bring your auntie pasta?” And I’m like, “Sure.” All right. I think that looks good. What do you think? So, I’m going to put all this other stuff aside. I’ll feed it on another day and, you know, put it aside or make something else with it. But remember, my whole philosophy around cooking is that it should be easy. This was really, really easy. It should be pretty and and I think I think this is nicer than pretty. I think this is actually beautiful and it should be delicious. And trust me, it is delicious. So, I hope you’ve enjoyed this. Um, this I’m Edie and you’ve been cooking with guys girl.
3 Comments
I enjoyed watching the video. Makes me want an antipasta salad.
This looks good! I can't wait to try this at my next dinner party. Thank you for sharing!
This looks amazing 🎉