Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Antipasto Platters Made Easy

on October 1, 2017

Antipasto Platters

Antipasto Platters (2)

Antipasto Platters (3)

Whenever I’m doing an antipasto platter, buy the best ingredients I can find,  I like to  assemble them and dress a few of them. For example; the Bocconcini (mini mozzarella balls) I like to add flavorings, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and bread sticks, wrap with some delicious meats. Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs from my garden. Here I’m using fresh basil as a garnish for the platters.

Dress the grape tomatoes with E.V.O.O. and a sprinkle of Kosher salt.

What’s great is that all the ingredients are store bought so it makes these platters fast and easy to put together. For the seasoned Bocconcini, the recipe is really simple. These platters required for me to double the recipe below.

Marinate For Bocconcini:
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley flakes
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O.

Directions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix together.


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