My Nonni's

Mangia, ricord. (By eating I remember)

Join the Mailing List
My Nonni's
AboutProductsRecipesWhat's NewStore LocationsContact
Tuscan TipsLearn Italian
  Recipes

Traditional Antipasti Platter

Ingredients

Cold Cuts (charcuterie) - sliced thin:

  • ¼ lb. Imported prosciutto (San Danielle is the best)
  • ¼ lb. Mild salami (Columbus)
  • ¼ lb. Imported mortadella with pistachio nuts
  • ¼ lb. Mild coppa

Marinated Vegetables:

  • Jar of Marinated artichoke hearts
  • Jar Roasted red peppers
  • Jar of pepperoncini
  • Jar of marinated mushrooms

Cheeses:

  • Bocconcini
  • Chunks of Parmesano Reggiano cheese
  • Asiago, Provolone, and / or Italian Fontina cheese, cut in thin stripes

Breads:

  • Grissini breadsticks (I usually roll my prosciutto around them)
  • Focaccia, ciabatta or herb slab (variety of artisan breads)

Olives:

  • Combination of gourmet olives (Kalamata, Nicoise, and Colossole)

Misc:

  • Deviled eggs
  • Grilled vegetables (zucchini, eggplant, peppers)
  • Figs (if in season)
  • Melon (if in season, can wrap the prosciutto around it).
Cooking Instructions
  •  This plate can be prepared a couple of hours in advance, covered and chilled. Bring it back to room temperature 10-15 minutes before serving.
  • Note: To capture the essence of the Italian culture, use only authentic products to bring your table that much closer to Italy.
print this page
 

From Tuscany with love