Food Network: Antipasti Platter

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Antipasti Platter
Recipe courtesy Giada De Laurentiis

Ingredients
1 pound assorted sliced deli meats (such as salami, spicy capocollo,
prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced

Directions
Arrange the meats, cheeses, and foccacia on a large platter. Arrange a
platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving
bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.

Ingredients
Pinzimonio:

Directions
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell
peppers, and cherry tomatoes)

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve
the vegetables with the dip.

Yield: 4 to 6 servings

Ingredients
Marinated Olives:

Directions
3 tablespoons olive oil

1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until
fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss
to coat. Serve.

Yield: 3 cups
Prep Time: 15 minutes
Cook Time: 1 minute
Inactive Prep Time: 12 hours

Ingredients
Roasted Pepper Salad:

Directions
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking
sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15
minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room
temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil,
capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2
days.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Prep Time: 20 minutes