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Let's Dish With Linda Lou

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

Antipasto Platters Made Easy

 

Antipasto Platters

Antipasto Platters (2)

Antipasto Platters (3)

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, and the cantaloupe and breadsticks, wrap 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, 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.

Ingredients: 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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Heirloom Tomato Salad

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The Heirloom Tomato goes back generations. When in season, you’ll see them in a variety of colors as well as being multi-colored. Unique because they are beautifully misshapen. If that wasn’t enough, they now come in cherry size! I love to present the tomatoes in different ways, for example; I’ll cut a few into wedges, the cherry tomatoes I’ll leave whole.

Bocconcini are small mozzarella balls. I love the creaminess they add to the Heirloom Tomato Salad. To finish, add fresh basil leaves and finely chopped tarragon.

Tarragon

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Sweet Basil (2)

fresh basil

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Local Florida Heirloom Tomatoes

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Heirloom Tomato Salad.jpg

 

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 6 servings
Equipment: Chef’s knife, large mixing bowl, large serving platter

Ingredients:
4 heirloom tomatoes, cut into wedges
2 pints of heirloom cherry tomatoes, whole
6 to 8 whole basil leaves
3 tablespoons of tarragon leaves, finely chopped
1 tub (18 to 20 ct) of Bocconcini, drained, dried, and seasoned
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
*E.V.O.O. to taste
Red wine vinegar, (optional)

Ingredients For Bocconcini Seasoning:
1 tub (18 to 20 ct.)  Bocconcini drained and dried
2 tablespoons of *E.V.O.O.
1 teaspoon of crushed red pepper flakes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions:
In a small bowl mix together all the ingredients for the Bocconcini seasoning. Place the drained, and really well dried, Bocconcini into the seasoning mixture, toss to combine.  In a large mixing bowl add the tomato wedges, cherry tomatoes, and seasoned Bocconcini. Add the Kosher salt, black pepper, and chopped tarragon leaves. Gently toss the tomatoes and Bocconcini together. To finish, place whole basil leaves throughout.

When plating, drizzle each serving with *E.V.O.O. (A splash of red wine vinegar is optional).

*E.V.O.O. is Extra Virgin Olive Oil.

 

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