Antipasto Platter

Method5 steps · about 10 min

1. 1

   Step 1: Wash and dry the fresh vegetables and fruit, cut them into easy-to-eat pieces as appropriate, and set them aside; discard the wash water. On a large serving board, put 1 cup ready marinated baby mozzarella in a bowl near the centre. Put the 1 cup olives, 1 cup artichoke hearts and ½ cup fig jam in separate small bowls and space them around the board.

   Uses Assorted fresh vegetables, such as cucumber, radicchio and cherry tomatoes · Fresh seasonal fruit, such as grapes and figs · Water, as needed to wash vegetables and fruit; discarded · 1 cup ready marinated baby mozzarella · 1 cup ready marinated olives · 1 cup ready marinated artichoke hearts · ½ cup fig jam

2. 2

   Step 2: Arrange the 6 oz each of gorgonzola, fontina (6 oz) and Pecorino Romano (6 oz) around the bowls. Leave the gorgonzola whole and slice or cube the fontina and Pecorino so guests can serve themselves.

   Uses The board with cheese, olives, artichoke and jam bowls from step 1 · 6 oz gorgonzola · 6 oz fontina · 6 oz Pecorino Romano

3. 3

   Step 3: Arrange the combined 1 lb ready-to-eat cured meats around the bowls and cheeses. Cut any hard salami into ¼-inch rounds; fold or roll the softer prosciutto or capicola into easy-to-pick-up portions.

   Uses All the board with bowls and cheese from step 2 · 1 lb ready-to-eat Italian-style cured meats, such as salami, prosciutto and capicola

4. 4

   Step 4: Fill the remaining gaps with the two already roasted, torn red peppers and the prepared vegetables and fruit from step 1. Add the 1 cup already toasted blanched almonds if using.

   Uses All the cheese and cured-meat board from step 3 · The prepared vegetables and fruit set aside in step 1 · 2 ready roasted red bell peppers, torn · 1 cup blanched almonds, already toasted, optional

5. 5

   Step 5: Serve with the diagonally sliced loaf of bread, a spoon for the jam, cheese knives, small forks and plates. If preparing ahead, cover and refrigerate the board until shortly before serving; keep chilled leftovers cold and put out only what will be eaten promptly.

   Uses All the assembled antipasto board from step 4 · 1 loaf crusty bread, sliced on the diagonal