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Dec 22, 2007 02:01 AM

What makes for a typical antipasta plate?

I'll be bringing an anti pasta plate to serve before dinner at a friends. What all do I include? This is what I have so far:

marinate mozz balls
roasted red peppers
kalamata olives

Is putting a hard aged parmesan on the plate appropriate?

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  1. I like putting marinated artichokes and good salami on, too.

    1. marinated mushrooms are tasty. Bread sticks wrapped in prosciutto (sp?) create a nice crunchy contrast. Don't forget the sliced pepperoni!
      I'd put the parm on a sep. plate, otherwise it will get wet and cannot be used later.

      1. I love antipasti, and have put lots of things. Here is a link for Giada DiLaurentis' recipe.

        1 Reply
        1. re: mcel215

          If you can, a chunk of Parmiggiano Reggiano is the best.

          I also like stuffed cherry peppers and stuffed giant green olives with gorgonzola, garlic and jalapeno.

          The round bread with bits of rendered fat is good, as is provolone and supersatta.

          How about marinated artichoke hearts, grilled eggplant and grilled zucchini? All from a salumeria, of course.

          1. I've had so many different versions eating at my Italian friends homes. Ranging from all sorts of Italian meats, with pickled vegetables, caponata. artichoke hearts. But the favorite is the one with Italian tuna, excellent anchovies, marinated vegetables, yummy olives, tomatoes with mozzarella, and good sour dough to sop of the marinade!

            7 Replies
            1. re: chef chicklet

              You beat me to the Italian tuna and anchovies, chef. That's my fave too! But don't forget the vinegar peppers, home made if possible, both sweet and hot.

              1. re: Gio

                Can anyone recommend where or what brand of anchovies to buy? I've recently been buying some from Trader Joes (next to the tuna) but I'm not sure if that is appropriate. I love anchovies.

                1. re: nissenpa

                  We buy anchovies at Trader Joe's too. Mario likes those packed in salt, but my family has always bought them tinned in olive oil....Frankly - whatever suits your palette is just right.

                  I say - read - think - adapt. Buon Appetito!!

                  1. re: nissenpa

                    Get imported white anchovies if you can find them. I'm so excited I have them for my antipasta platter this year. They come packed fresh/cryovaced in a sealed tray, and are light years away from any others I've ever had. And we go through a lot of anchovies!

                    1. re: nissenpa

                      Any good Italian deli should have some nice ones. I prefer them packed in oil, LOVE them.

                      1. re: chef chicklet

                        I like the ones curled around a caper, in oil. I love them on pizza.

                        1. re: dolores

                          and I love them drapped on top of my salad....