HOME > Chowhound > Home Cooking >
What have you made lately?
TELL US

What makes for a typical antipasta plate?

n
nissenpa Dec 22, 2007 02:01 AM

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
proscuitto
roasted red peppers
kalamata olives

Is putting a hard aged parmesan on the plate appropriate?

  1. s
    starbucksbrew Dec 24, 2007 07:59 AM

    I like grilled eggplant on it, plus parmesan for sure!

    1. JungMann Dec 24, 2007 06:32 AM

      I've had aged parmesan on an antipasta platter, but I have to confess I'm not a fan. It's a salt overload when combined with the prosciutto, pepperoni, olives and everything else. You might be better off with a provolone.

      1. chef chicklet Dec 22, 2007 07:56 AM

        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
          Gio Dec 22, 2007 07:58 AM

          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
            n
            nissenpa Dec 22, 2007 03:30 PM

            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
              Gio Dec 22, 2007 03:48 PM

              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
                coll Dec 23, 2007 01:55 AM

                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
                  chef chicklet Dec 23, 2007 03:19 PM

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

                  1. re: chef chicklet
                    d
                    dolores Dec 23, 2007 03:31 PM

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

                    1. re: dolores
                      chef chicklet Dec 23, 2007 07:57 PM

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

            2. g
              ginnyhw Dec 22, 2007 03:59 AM

              see this recent thread
              http://www.chowhound.com/topics/469903

              1. mcel215 Dec 22, 2007 03:13 AM

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

                http://www.foodnetwork.com/food/recip...

                1 Reply
                1. re: mcel215
                  d
                  dolores Dec 22, 2007 03:25 AM

                  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.

                2. t
                  Tay Dec 22, 2007 02:51 AM

                  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. s
                    sillysully Dec 22, 2007 02:44 AM

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

                    Show Hidden Posts