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the appetizer:

Prepare for the winter holidays with Williams-Sonoma Holiday Entertaining by Georgeanne Brennan, featuring recipes like Antipasto Platter (Three Variations); Leek Soup with Pancetta and Bread Crumbs; and Baked Ham with Spiced Cider Glaze.

Cookbook

 

Serving an Antipasto Platter

Antipasto Platter

A platter of Mediterranean-style savory bites partners well with predinner drinks at holiday gatherings. It is an easy option for cocktail parties, open houses, and lunch buffets, too, because most of the items are store-bought.

The Elements

Start with a visit to a good deli or specialty-foods store to find ready-made items like olives; specialty nuts, such as Marcona almonds; artisanal cheeses, such as pecorino, Manchego, mozzarella, and fresh goat cheese; spreads, such as tapenade; and cured meats, including prosciutto, salami, mortadella, and coppa. Serve four to six items, and plan on 1 to 2 ounces (30 to 60 g) of each per guest. You can supplement these offerings with raw or roasted vegetables with a Mediterranean-style dipping sauce.

Assembly

Choose an attractive tray, platter, or cutting board. Or, create a dramatic presentation using a long, narrow platter, a tiered charcuterie "tower," or several matching small plates, with a single antipasto on each. Arrange the food to create an unfussy, natural look, piling items casually and rolling or loosely folding sliced meats. Decorate with grape leaves, fresh herbs such as sage, rosemary, or thyme. Place small plates, decorative cocktail picks or salad forks, and cocktail napkins next to the antipasto assortment.

Accompaniments

Serve a basket of thinly sliced baguette rounds, slices of coarse country bread, cubes of focaccia, or crackers. You can also set out bread sticks or cheese straws (page 94 of the book) in tall glasses. Sparkling wines such as Prosecco, cava, Champagne, and California sparkling wine are a perfect match for the salty, oily flavors of antipasti, as are whites such as Vernaccia, Soave, and Falanghina and light reds, including Lambrusco and Pinot Noir. Ice-cold beer and Italian aperitifs, such as Campari, are also good choices.

 

Antipasto Classico

  • Warm Citrus Olives (page 103)
  • Marinated roasted red peppers
  • Prosciutto-wrapped melon, figs, or pears
  • Assorted cured meats such as salami, mortadella, and bresaola
  • Aged pecorino cheese

Serve with bread sticks, herbed crackers; Prosecco, Campari and soda

 

Pinzimonio

  • Fresh vegetables such as fennel, celery hearts, carrots, bell peppers (capsicums)
  • Olive oil, sea salt, and pepper
  • Bite-sized mozzarella balls skewered with cherry tomatoes and fresh basil
  • Parmesan chunks drizzled with balsamic vinegar

Serve with focaccia, baguette rounds; Sparkling wine, French Chardonnay

 

Mediterranean

  • Marinated artichokes
  • Toasted Marcona almonds with sea salt
  • Bread sticks wrapped with serrano ham
  • Crostini with tapenade
  • Crostini with goat cheese and chutney

Serve with olive bread, grape focaccia; Albarino, cava, rose, sherry

 
  • from:
  • Williams-Sonoma Holiday Entertaining
  • by Georgeanne Brennan
  • Oxmoor House 2007
  • Hardcover, $34.95
  • 288 pages/Color photos throughout
  • ISBN-10: 084873193X
  • ISBN-13: 978-0848731939
  • Recipe reprinted by permission.

Buy Williams-Sonoma Holiday Entertaining

 
More Antipasto Recipes
 

Williams-Sonoma Holiday Entertaining

 
 
 
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This page created October 2007


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