Whenever I’m doing an Antipasto Platter, start with great quality ingredients. I like to assemble a few and dress of few.
For example, the artichokes can be tossed with strips of roasted red peppers. The cantaloupe and breadsticks wrap with delicious cured meats.
Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs in my garden. Here I’m using fresh basil as a garnish for the platters.
Simple dress the grape tomatoes with *E.V.O.O. and a sprinkle of Kosher salt.
What’s great about this is all the ingredients are store-bought. This makes these platters quick and easy to put together. For the seasoned Bocconcini, my recipe is really simple. I doubled the recipe below for my platters in the pictures you see above.
Prep Time: 45 minutes
Yields: 12 to 16 servings
Equipment: 2 large serving platters, chef’s knife, medium-size mixing bowl
Ingredients For Marinated Bocconcini:
1 tub (18 to 20 ct.) Bocconcini drained and dried
2 tablespoons of *E.V.O.O.
1 teaspoon of red pepper flakes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
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.
*E.V.O.O. is the acronym for Extra Virgin Olive Oil.
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