This easily-assembled platter of Italian treats is perfect for cocktail parties and game days.
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Ingredients
Antipasto Platter
Assorted breadsticks, baguette slices, or flatbread
½ pound soppressata, salami, or pepperoni, thinly sliced
1 small fennel bulb halved lengthwise, cored, and very thinly sliced
1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips
1 ¼ cups (10 ounces) bocconcini or sliced fresh mozzarella
¾ cup mixed olives
1 jar (10 ounces) artichoke hearts rinsed and drained well
1 jar (12 ounces) pepperoncini or pickled hot peppers drained
Balsamic Vinaigrette
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh rosemary (or ¼ teaspoon dried)
¼ teaspoon crushed red pepper
5 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Directions
Make vinaigrette: In a small bowl or jar, combine lemon juice, balsamic vinegar, rosemary, crushed red pepper, and extra-virgin olive oil; season with salt and pepper. Whisk or shake to blend.
To serve, arrange ingredients on a large platter; drizzle vinaigrette over the fennel, roasted peppers, artichoke hearts, and bocconcini, and garnish with fennel fronds.
Originally appeared: Everyday Food, April 2004
Rate
Dining and Cooking