Antipasti Platter

Show: Episode:

Picture of Antipasti Platter Recipe Photo: Antipasti Platter Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 13 Reviews
Total Time:
14 hr 15 min
Prep
40 min
Inactive
12 hr 20 min
Cook
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Pinzimonio:

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

Marinated Olives:

  • 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

Roasted Pepper Salad:

  • 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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 13 reviews

  • on February 25, 2011

    Flag

    I made this for my boyfriend's birthday party. WOW is this pepper salad great!!!! It's a must try. I even cheated using jarred fire roasted red and yellow peppers and it was still wonderful. I served this with a platter of meats, cheeses, and olives with tiny baquette bread. Super simple and very impressive.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 31, 2010

    Flag

    The pepper salad screams Italian in my mouth - and screams yummy in everyone else's. I make this whenever I have too many peppers, and sometimes I buy too many just to make it. Thanks Giada!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 05, 2009

    Flag

    I had the Deli Manager at my favorite grocery store compile this for me for a poker party....and let's just say my poker buddies think I walk on water. If you want to impress - make this....I even got some goat cheese for the lactose intollerant guy and made even more points. Just do it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Antipasti Platter

Antipasti Platter

By: Melissa d'Arabian
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.