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interesting antipasti?

I am making an antipasti platter for a gourmand girlfriend's stagette (lucky grrrl!)...any exciting suggestions out there for what to include? (aside for the boring old roast red peppers, eggplant,salumi, artichoke hearts, cheese, olives & pickles?) I saw something once about jeruselum artichokes??? please help!

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  1. Maybe some meatballs, parmesan crusted shrimp, or calamari if you're doing heated stuff?

    1. Martha Stewart's Hors D'oeuvres Handbook is chock full of ideas. Worth owning.

      1. Made some Caponata at Christmas. It was a little labour intensive but delicious.
        http://www.saveur.com/food/classic-re...

        1. Shrimp sauteed in minced garlic & butter, S & P, then tossed in balsamic vinegar .
          V finely minced parsely over top.

          1. Tapenade (olive paste).
            White anchovies (one of my favorite foods on the planet!)
            Grilled asparagus spears.

            1. proscuitto wrapped melon or breadsticks
              antipasti skewers - marinated mozz balls, salami or proscuitto, basil, cherry tomato

              1. Lupini beans. They come in jars even in the grocery store. You can eat the whole thing, or squeeze the outside skin and squirt them into your mouth. Play-with-your-food kind of thing.

                1. If you are planning on cold antipasti, rather than heated, some suggestions are: marinaded fresh mozzarella balls with hot peppers and fresh bazil, proscuitto wrapped around provolone and melon, marinade some nice olives with lemon rind, garlic and herbs. Add some other cured meats like cappacula (spelling?), dried beef, proscutto, other cured meats from an italian deli. Also some fresh raw ingredients like cherry tomatos and red, orange or yellow pepper slices. Fresh basil as an accent. There are a lot of cheese options above the usual, including the cheese (unfortunatly I can't remember the name) that is served warmed from the grill. Some nice toasted bread with a great olive oil ( with garlic and herbs) for dipping.

                  1. Just saw Ina Garten make buckwheat blinis (little mini pancakes) with smoked salmon, a dollop of creme fraiche, and a sprig of dill. Looks fantastic!

                    1. I recently went to a party where the hostess used a torch to "toast" the top of thick slices of aged provolone. Delicious, even after they were cold. Just do it very lightly so you don't end up with a melted mess. You are seeking brown-crunchy-goodness, not oily-melty-crud.

                      1. here are a few ideas:
                        -grilled zucchni or eggplant-slice small zuchini lengthwise and toss with olive oil & S&P, grill lightly and toss with more olive oil & your favorite fresh herbs. Can refrigerate overnight. Bring to room temp before serving. You can do the same with eggplant too.

                        -fried zucchini: slice small zucchini lengthwise 1/8" and dredge in flour, egg and breadcrumbs. shallow fry in canola or peanut oil. Drain on paper towels and season with S&P. Serve warm or at room temp. Can be made a day ahead.

                        - lentil salad: cooked lentils tossed with olive oil, chopped parsley, S&P. Serve warm or room temp.

                        - fresh figs & salami are a great addition to a cold antipasto.

                        - pickled hot cherry peppers

                        - fresh sweet and hot peppers are great shallow fried in olive oil. fry whole washed peppers, no need to stem or seed them if they are fresh from the garden or farmstand. Season with S&P and serve at room temp.

                        - beet, walnut and blue cheese salad

                        -basil pesto: fresh basil leaves, toasted pignoli nuts, parmesan cheese and olive oil blended together makes a great dipping sauce for bread or for dressing spaghetti.

                        1. - marinated beet/goat cheese salad
                          - arancini
                          - eggplant caponata
                          - proscuitto/ pecorino romano cheese
                          - one heirloom tomato slice topped with fresh mozzarella and basil
                          - shrimp in butter/lemon sauce on top of grilled toast