Sometimes the best recipes are the simplest ones. This Antipasto Platter is a great example of simplicity, mixed with a variety of colorful ingredients, all tied together with a little bit of presentation. Now, I know I am starting to seem like Cher in the movie “Mermaids”. All she ever served for dinner was appetizers….every size, shape and form. Now, that is not my goal here by any means. I just find myself, especially in the summer time, looking for simple, refreshing and light dinners. Antipasto, in Italian, actually means “Before the Meal”, so this recipe is intended to be served as a first course before a larger meal. But, it can be served as a beautiful appetizer at a party, as a side dish with soup and some crusty bread or as a fresh option for your dinner salad. Serving it on a uniquely shaped platter will just add to the presentation. It is such a quick and beautiful dish for any party or dinner, your guests will be wondering who catered your event!
- 1 lb fresh asparagus spears
- 1 cup grape tomatoes
- 1½ cups white button mushrooms
- 1 small cucumber, sliced
- ½ small red onion, sliced
- 1 jar mixed pickled cherry peppers
- 1 cup olives (optional)
- 1 8 oz. package fresh mozzarella cheese
- 8 slices prosciutto ham
- 6-8 slices soppresata or other salami
- 1 cup of your favorite bottled or homemade Italian dressing (I used Newman's Own Light Italian)
- Clean asparagus; break off rough ends. Cut into 4-5 inch pieces.
- Place asparagus in a saucepan and cover with water. Bring water to boil over high heat. Once water is boiling, cook asparagus for 3 minutes. Drain and place in a bowl of cold water until cooled. Drain completely.
- Place asparagus in a bowl or plastic storage container with ⅓ cup of Italian dressing.
- Clean mushrooms and place in a separate container with ⅓ cup of dressing.
- Place any other fresh vegetables you are using in remainder of salad dressing.
- Refrigerate all marinated vegetables for at least 30 minutes. Drain all vegetables from dressing before assembling on your serving plate or platter.
- Cut prosciutto ham, lengthwise, into 1 inch slices. Wrap around individual asparagus spears. Place on a pretty platter.
- Cut mozzarella into 6-8 slices. Place on the platter.
- Take slices of soppresata salami, one at a time, and fold them in half, then in half again and once again. They will look like little flowers. Tuck in between slices of mozzarella cheese slices.
- Arrange other vegetables, drained pickled peppers, and olives on platter. Alternate light and dark colors of ingredients to create a beautiful display.
- Cover with plastic until ready to serve.
- Note: You can add a variety of your favorite vegetables, pickled vegetables, cheese cubes and meat slices to create a whole meal!
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