Save Recipe Print
Rustic Antipasto
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Grilled Eggplant:
Table cheeses:
Artichokes and Mushrooms:

Directions

Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.

Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.

Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.

Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

More from:

Summer Parties

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

Recipe courtesy of Bobby Flay

Antipasto

Recipe courtesy of Rachael Ray

Antipasto

Antipasto

Recipe courtesy of Rocco DiSpirito

Antipasto

Recipe courtesy of Rocco DiSpirito

Antipasto Platter

Recipe courtesy of Rachael Ray

Antipasto Platter

Recipe courtesy of Ina Garten

Antipasto Platter

Recipe courtesy of Tyler Florence

Antipasto Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword