Rounding off the Antipasto Course…

From 6 to 60 various items, these platters can be as plain or as elegant as you desire.

So far, I have offered cooked, pickled and marinated antipasto food items from my family’s traditional special occasion antipasto dishes. There are many more to mix in and I will do so as time goes on. For now though, a few more suggestions for your Italian antipasto platters and the most easily to make, just cut or slice.

Cured meats suggestions:

Capicola, both mild & hot

Prosciutto

Pepperoni

Salami

Cheese suggestions:

Asiago

Fresh Mozzarella Balls

Provolone, aged and sharp

Gorgonzola for spreading on crackers or bread

Raw vegetables served with dip suggestions:

Celery

Fennel

Radish

Red Bell Pepper

Olives with pits:

Black Olives

Green Olives

Don’t forget the wine :-)

3 Responses to Rounding off the Antipasto Course…

  1. Kate @ Diethood.com says:
    January 5, 2011 at 9:22 am

    I love a good antipasto plate!

  2. Becky says:
    January 5, 2011 at 9:35 am

    Thank you for all of these wonderful antipasto suggestions. They make it easy to have an Italian feast, with just Antipasto, except you have to save room for pasta:)

  3. Toby says:
    January 5, 2011 at 9:42 am

    There’s a place in Sao Paolo that specializes in antipasto platters. We try to hit it every time we’re in the city!

    Thanks for kick starting the salivary glands!