Antipasto Platters

Description

Antipasto Platters - Authentic recipe from Italy. Ready in 15 min. Try it now!

1. 1

   Prepare the components: drain 200 g olives, 150 g artichoke hearts (from a jar) and 1 bell pepper (cut into strips). Have ready 150 g seitan (sautéed, as a vegan component), 200 g mozzarella, 150 g prosciutto, 100 g salami and 100 g Parmesan (shaved or in pieces).

   ⏱️ approx. 15 min

   💡 Tip: Antipasto platters ('before the meal') are the classic Italian starter — a selection of cold delicacies. A variety of colours, textures and flavours (salty, tangy, creamy, savoury) is what makes a great platter.

2. 2

   Arrange all the components decoratively on a large platter or wooden board — sliced meats (prosciutto, salami) fanned out or rolled up, cheese in pieces or shavings, vegetables and olives grouped in small mounds. Add sun-dried tomatoes, pickled pepperoncini and grissini as desired.

   ⏱️ approx. 10 min

   💡 Tip: The arrangement is part of the pleasure — group different components together and distribute the colours. Fan out or roll the sliced meats so they are easy to pick up. A good antipasto platter is a feast for the eyes.

3. 3

   Garnish with fresh basil. Drizzle the vegetable components with a mixture of olive oil and 50 ml balsamic vinegar. Serve with bread (ciabatta, grissini). Serve at room temperature (not ice cold) — this allows the cheese and cold cuts to develop their full flavour.

   ⏱️ approx. 5 min

   💡 Tip: Serve at room temperature — cold suppresses the aromas of cheese and charcuterie. Take out of the refrigerator 30 minutes before serving. An antipasto platter is ideal for sharing and entertaining guests.