Antipasto Platter

Name: Antipasto Platter
Yield: Makes 8 to 10 servings
Ingredients: 1 (10-ounce) box of breadsticks, crostini, or crackers; 1 cup niçoise or kalamata olives; ½ cup cornichons (or sweet or dill pickles); 1 (6-ounce) jar marinated artichoke hearts, drained; 1 (12-ounce) jar pickled vegetables; ½ cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes); 1 pear or apple, sliced; ½ cup dried apricots, figs, or dates; 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts); ½ cup extra-virgin olive oil; Sea salt, to taste; Freshly ground pepper, to taste; Fresh rosemary sprigs; ½ cup Dijon mustard; Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp

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This antipasto dish can be as straightforward or bold as what you have in your pantry or refrigerator. Guests select their favorites from the spread, so this is an appetizer that's guaranteed to please. Prep: 10 minutes.

By Sara Foster

Recipe by MyRecipes January 2007

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Antipasto Platter

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Antipasto Platter

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Recipe Summary

Ingredients

Directions

Reviews

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