HOME > Chowhound > Home Cooking >

Discussion

Antipasto Platter must haves

I am putting together a quite large antipasto platter for a group of 10 people to graze on before a pasta dish/dessert

Any must haves/ideas for a Roman style antipasto??

So far am thinking grilled artichokes, prosciutto, mortadella, braesola, provolene, marinated olives, tomato bruscetta, grissini sticks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. That's enough to satisfy everyone. Only thing I'd consider tossing in are mushrooms, but, they wouldn't be missed (and arguably lost) in the existing spread.

    1. No cheese? Or are you saving that for the main?

      2 Replies
      1. re: gilintx

        provolone is cheese.

        i find a lot of americans won't eat the mortadella because of the fat globs. what about capicola instead?

      2. Roasted peppers, or any roasted vegetable really. Grilled artichokes sound nice; I always use the jarred for convenience's sake. I would consider grilled figs, maybe stuffed with cheese or wrapped in prosciutto. Capers can add a nice touch. I like to have real bread rather than sticks with it to dip in the juices, of which I make sure there is plenty. Sometimes I serve caponata or a fig tapenade on the side, just to gild the lily.

        1 Reply
        1. re: coll

          Agree on roasted peppers. They're on every Roman antipasto table!

        2. Those items are good. I like these items also.

          Italian tuna drizzled with Balsamic vinegar.
          Hot and or sweet stuffed cherry peppers. Stuffed with tuna and bread crumbs, or Provolone and Prosciutto.
          pickled eggplant
          chunks of sharp Provolone, Asiago or some other sharp Italian table cheese
          Marinated mushrooms with garlic
          Roasted red or yellow peppers
          Genoa Salami, sliced and rolled or small chunks
          Sopresatta, sliced.

          1 Reply
          1. re: awm922

            i sure like your list!

            to add to the discussion, i like grilled vegetables on an antipasto platter, and for summer that includes squash as well as red bell peppers.

            fwiw, i'd also like a little capicola, pretty please. ;-).

          2. roasted peppers, roasted garlic cloves, basil leaves

            1. To me, no antipasto is complete without some pepperoncini.
              Pickled cauliflower, maybe?
              A few carrot & celery sticks to cover the vegetable side of the crunchy dimension, along with your breadsticks..
              Something sweet, grapes maybe, or figs. Or stuffed dates. Or melon pieces wrapped in prosciutto.
              I agree with awm922 about genoa and soppressata, too.
              And don't forget some bitter greens.

              1 Reply
              1. re: eclecticsynergy

                yes, there needs to be a sharp counterpoint to the fattiness (and i'm loving both), so the peperoncini is a must have, and also that pickled giardiniera is a good vinegary counterpoint.

              2. needs some salami, sliced thin. I like soppressata. Also, with only ten people, if you have bresaola, you don't really need prosciutto. (I prefer bresaola.)

                Also some fresh mozzarella balls, w/basil, tomato, EVOO, vinegar or lemon.

                1. You've probably had the party already, but here is a genuinely Roman summer list:

                  bruschetta al pomodoro (spelled and pronounced broosketta)
                  mozzarella di bufala
                  melon pieces or fresh figs, peeled and halved, wrapped in prosciutto
                  various kinds of olives
                  grilled eggplant and zucchini, maybe also onions
                  artichokes preserved in oil, not fresh and grilled because there are non in summer
                  eggplant and/or zucchini a scapece (fried, then marinated)
                  boiled fresh borlotti (cranberry) beans dressed with oil and vinegar, maybe also sweet red onion
                  roasted peppers, in strips
                  zucchini frittata cut in small wedges
                  small-diameter salami cut not too thin
                  prosciutto
                  bresaola is not such a favorite in Rome, but it is used: if you use it, you have to spell it right.
                  cherry or grape tomatoes
                  any sort of cooked dish with eggplant, zucchini, peppers, onions, tomatoes, together in any combination or separately
                  good, chewy bread and pizza bianca, precut in manageable sizes

                  1. White Bean Salad on toast. Might be Tuscan.