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Recipe for Antipasto Platter by Dawn’s Recipes

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Recipe for Antipasto Platter by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Antipasto Platter. It should take you about 20 min to make this recipe.

You can add your own personal twist to this Antipasto Platter recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Antipasto Platter recipe.

Ingredients for Antipasto Platter

  • 1 1/2 pounds assorted sliced meats, such as mortadella, Spanish chorizo, salami
  • 8 ounces of each assorted cheese, such as Manchego, blue cheese, aged gouda, fresh mozzarella, or Taleggio
  • 6 ounces quince paste, sliced
  • Honey-Ricotta Pear, recipe follows
  • Wine-Poached Figs, recipe follows
  • Warm Mediterranean Olives, recipe follows
  • Assorted sliced bread, such as French, Italian or sourdough
  • Assorted crackers
  • Assorted dried fruit, such as apricots or cranberries
  • Assorted toasted nuts, such as almonds or pistachios
  • Assorted fresh fruits, such as grapes or sliced green apples
  • 1 ripe Anjou or Bosc pear
  • 1/2 a lemon
  • 1/2 cup whole milk ricotta cheese
  • Kosher salt and freshly ground pepper
  • Honey, for drizzling
  • 1 tablespoon toasted pine nuts
  • 8 ounces dried mission figs
  • 1/2 cup red wine
  • 1/4 cup sugar
  • Kosher salt and freshly ground pepper
  • 2 sprigs fresh thyme
  • Cheese and sliced bread, for serving
  • 1/3 cup olive oil
  • 1 large shallot, sliced
  • 3 cloves garlic, sliced
  • 3 tablespoons light brown sugar
  • 2 tablespoons red wine vinegar
  • 1 cinnamon stick
  • 1 strip orange peel (use a vegetable peeler)
  • 2 cups mixed brined olives, drained
  • Kosher salt and freshly ground pepper

Directions for Antipasto Platter

  1. 1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving.
  2. 2. Place cheese knives next to each kind of cheese, small forks for the meats, and a small bowl for anything like olive pits or used toothpicks.
  3. 3. If time permits, serve with at least one simple homemade item like: Honey Ricotta Pears, Wine-Poached Figs, or Warm Mediterranean Olives.
  4. 4. Place the bread and crackers in a basket on the side or directly on the board. Arrange the fruits and nuts on the board or in small decorative bowls. Serve with red and white wine.
  5. 1. Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
  6. 2. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.
  7. Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as blue, Taleggio, or a triple cream, spread over the bread slices.
  8. Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.

Cookware for your recipe

You will find below are cookware items that could be needed for this Antipasto Platter recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Italian
  • Nut Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Olive Recipes
  • Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
  • Recipes for a Crowd
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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