Impressive But Easy Antipasto Platter Recipes

IMPRESSIVE BUT EASY ANTIPASTO PLATTER!

Steps:

• Add mushrooms to a skillet with 1/4-1/2 cup water. Heat over medium high heat, tossing with a spoon until cooked through. Drain off water.
• Stir together 1/8 cup olive oil, dried parsley, garlic powder, dried basil and dashes of salt. Stir oil and seasonings. Toss in mushrooms into marinade and refrigerate for at least 2 hours.
• Combine mozzarella and olive oil and crushed red pepper. Cover and refrigerate at least 2 hours to blend the flavors.
• Cut half of the havarti cheese into triangular half slices. Layer, cut provelogne slices into halves. Layer neatly on tray.
• Drain mozzarella cubes and mushrooms, reserving 1/4 cup mushroom marinade.
• On a serving platter lined with fresh parsley leaves neatly place mozzarella cubes, mushrooms, prosciutto cheese slices, salami, ham and peppers in whatever order looks nice to you.
• Drizzle with reserved marinade.
• Cover; Refrigerate until ready to serve.

ANTIPASTO PLATTER

Steps:

• Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
• Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
• Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
• Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
• Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

CLASSIC ANTIPASTO PLATTER

Steps:

• On a large serving platter, arrange the first nine ingredients; adding sliced meats if desired. In a small bowl, whisk the oil, cheese, oregano, salt and pepper; drizzle over antipasto.

ANTIPASTI PLATTER WITH HOMEMADE FLATBREADS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
• Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
• Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
• To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.