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Prep Time: 10 minutes
Cook Time: 0 minutes
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.
- 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
Wine PairingThis pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.
Directions: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).