Antipasto
I can honestly say I've never made the same antipasto twice because the sky is the limit and it all depends on what you have on hand and who you're making it for.
When I think of my Nana's Sunday dinners, her antipasto was on a bed of greens -- usually iceberg or romaine lettuce. There was a mound of Progresso canned tuna packed in olive oil in the center of the platter, sometimes with anchovies laid on top. There were usually 3 or 4 different varieties of olives, red roasted peppers, stuffed cherry peppers, pepperoncini, salami, pepperoni, chunked and crumbled cheeses, marinated mushrooms, and sliced fresh tomatoes. Since most everything involved in Nana's antipasto was marinated, she didn't drizzle any kind of dressing on top, but there were always 2 cruets on the table: one with olive oil and one with red wine vinegar.
When I make an antipasto, the first consideration is who will be eating it and what they like and don't like. Certain potential ingredients like bleu cheese, hot peppers, and anchovies, can be an acquired taste. If there are vegetarians among my guests, I skip any kind of meat. What I don't want is leftover antipasto if I can avoid it, so including crowd pleasing ingredients is important.
Since, in my world, no two antipastos are alike I'll talk about the various ingredient options and offer some assembly tips.
For the base, I prefer spinach, arugula, or spring mix, but in a pinch I'll use romaine. I take a large flat platter and layer the greens to completely cover it in a double layer.
The image above has prosciutto, shaved parmesan, olives, tomatoes, and polenta frites on a bed of spinach with a balsamic drizzle dressing. I know, polenta frites? First, frites is just a fancy French name for fries. You should also know that I didn't make the polenta specifically for the antipasto, it was left over from a different kitchen rabbit hole trip so I cut it into sticks and repurposed it.
Unlike my Nana, who mixed things up, when I use marinated ingredients I drain and rinse them because I like to make my own dressing and it usually involves balsamic (which I could pretty much drink if given the opportunity).
Options for Antipasto Ingredients are Endless
These are the thing I can think of off the top of my head. When I'm planing an antipasto, I will make a list and shop, but I also take a tour of my refrigerator and pantry to see if there's something I can repurpose or if there's some other inspiration.
Meats could include: ham, salami, pepperoni, prosciutto, capicola, or even mini cocktail meatballs.
Other proteins: hard boiled egg slices, hummus, chick peas and green beans.
From the sea: anchovies, tuna, fried calamari (one of my favorites), and any other cured or marinated fish that strikes your fancy.
Fresh fruits / veggies: tomatoes, celery sticks, carrot sticks, cucumber slices, pear slices, melon wedges, grapes, dates, figs, and, again, whatever strikes you.
Cheeses: mozzarella, burrata, bleu, Gorgonzola, provolone, parmesan, Romano, or Swiss. I lean toward firmer cheeses because they are easier to serve, but I will make exceptions for burrata and fresh mozzarella.
Marinated stuff: olives, mushrooms, roasted peppers, stuffed cherry peppers, pepperoncini, artichoke hearts, carrots, and onions
Miscellaneous: sun dried tomatoes, caponata, polenta frites, roasted elephant garlic, or chunks of crusty bread.
I think you get the picture, pretty much anything goes and it's easy to accommodate all sorts of dietary restrictions and still make a beautiful presentation.
One of my favorite places to shop, Rooster Brother (the store for cook and the people who love them) is running a holiday radio spot about creating art in your kitchen with the tools of the trade that the store can provide. Every time I hear it, I think of the art that is a beautiful antipasto.
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