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Antipasto Platter



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Join date : 2013-01-12

Antipasto Platter

Post by Lobo on Thu 28 Jan 2016, 6:23 pm

Antipasto Platter

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Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6
A large platter of antipasti opens an Italian-inspired meal with an abundance of flavors, colors and textures, allowing guests to compose their own first course. Any Italian cured meats can be substituted for the coppa and soppressata.

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  • 1/2 lb. coppa dry salami, thinly sliced and skin
  • 1/2 lb. soppressata salami, thinly sliced and skin
  • 1 cup walnut halves
  • 2 cups mixed olives, such as picholine,
      Kalamata, Niçoise and oil cured, in any
  • Stuffed cherry peppers
  • Mâche with Walnut Oil and Balsamic Vinaigrette

Related Recipes

  • Stuffed Cherry Peppers >
  • Mâche with Walnut Oil and Balsamic Vinaigrette >

Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.


Arrange the salami, walnuts, olives, stuffed cherry peppers and salad in various bowls and plates and place on a large platter or tray. Alternatively, serve the salami and walnuts on one platter, pair the olives and stuffed peppers on a second platter, and offer the salad on a third platter or in a bowl. Serves 6.
Adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan (Simon & Schuster, 2005).

    Current date/time is Tue 06 Dec 2016, 1:54 pm