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
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
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
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.
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.
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
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.