Antipasto Platters Made Easy
Whenever I'm doing an Antipasto Platter, I start with great-quality ingredients.
Equipment
- 2 serving platters Large
- 1 chef's knife
- 1 mixing bowl Medium-size
- 1 cutting board
Ingredients
Ingredients For Marinated Bocconcini:
- 1 18-20 ct. Bocconcini Drained and dried
- 2 tbsps *E.V.O.O.
- 1 tsp red pepper flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
Ingredients for the Antipasto Platters:
- 2 pints red grape tomatoes
- 3/4 pound Genoa salami Thinly sliced
- 1 3-ounce box Alessi Bread Sticks
- 1 cup Kalamata olives Pitted and sliced
- 1 19-ounce jar Flora long-stem artichokes
- 1 16-ounce jar Mezzetta roasted red pepper strips
- 2 whole cantaloupes Seeded and sliced
- 12 slices Prosciutto Thinly sliced
- 18-20 count Marinated Bocconcini
Garnishes:
- 2 tbsps dried parsley flakes
- 10 sprigs fresh basil
Instructions
- 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.Wrap a prosciutto slice around each wedge of cantaloupe.Setting up is totally up to you. I like to arrange mine with similar ingredients placed together on the platter, as seen in the above pictures.There you have it, my Antipasto Platters Made Easy.
Notes
1) *E.V.O.O. is the acronym for Extra Virgin Olive Oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.