When it comes to appetizers for parties or gatherings, antipasto is on top of my list. I love having beautifully arranged platters for special events. The different flavors, textures, and colors are so inviting. I created my own version of an antipasto platter for day 5 of #BrunchWeek. (don’t forget to enter the giveaway!)
I chose a bunch of different tastes and textures for this dish. I usually have 3-4 different types of meat, 1-2 cheeses, and olives. For this platter, I added a few items from our sponsor, Cento Fine Foods. Their marinated mushrooms, artichoke hearts, and roasted red peppers brought acidity and brightness to the platter.
Mozzarella is usually my go-to cheese for antipasto and I marinated the mozzarella pearls in olive oil, herbs, and garlic before serving. Let me tell you, these are so delicious!! You can add color with chopped Cento Sun Dried Tomatoes or heat with red pepper flakes. Provolone was the second cheese I added to this platter.
Definitely browse the deli section when planning your platter. For this dish, I used Coppa, Salame, Bresaola and Prosciutto. There are a lot of options these days, and you don’t have to go to specialty stores to find quality Italian meats and cheeses.
This platter was easy to put together, the longest part was purchasing what I needed from the store. Everyone enjoyed it, even the Little One, who went after the salami and bruschettini
Antipasto Platter tips:
- variety: variety is key when creating a platter. You don’t want all of the same meat, cheese or vegetable. Make it interesting for both the eyes and the taste-buds.
- color: provide appetizers with different color. Eating a plate of all the same colored food, while it may be delicious, is not beautiful. We eat with our eyes first.
- separate liquids: In my antipasto, I love using marinated vegetables. They come in marinating liquid and will probably leak and get everything on the tray wet. Soggy meat, cheese and crackers are no fun. Have bowls or dishes available for these wet items. If you have wet items that just won’t do well in a bowl, make sure to pat them as dry as you can.
- olives: this is an important section all it’s own. Some olives you may serve have pits. Plan ahead and place a bowl on the side for discarded pits. If you choose to do that, eat some olives before your party starts and place a few pits in the bowl, so your guests know what it is for.
- height: bowls for wet foods provide good varying height. Don’t just lay your meat and cheese and vegetables flat, if you can help it. Cube or chunk cheese, fold or roll meat, add bunches of grapes, grissini standing up in a jar on the side – make it look interesting.
- movement: when placing items on your board, I like to call it “organized chaos”. You don’t want everything lining up in tight little rows. For my bruschettini and taralli, I didn’t line them up, I opened the bag and basically dumped them on the platter (last) so they were contained, but fell where they wanted. The grissini in the back was broken in half and arranged in a spray-like formation. These tricks give the platter movement and make it interesting and appealing.
- guests: pay attention to the people eating. Find out beforehand if there are any food allergies. The worst thing is coming to a party or gathering and finding out you can’t eat anything. If the majority can eat what you’re making, set aside a small, safe plate that won’t get cross-contaminated. Both you and your guests will feel at ease.
- FUN!: platters are a good way to try new things and experience something different. Have fun with it. You’re prepping to have a good time with family or friends.
- Cento Marinated Mushrooms
- Cento Quartered & Marinated Artichoke Hearts
- Cento Marinated & Roasted Peppers
- Marinated Mozzarella Pearls
- Castelvetrano Olives
- Kalamata Olives
- Arrange everything except the Grissini, Taralle and Bruschettini on platter and in bowls, taking tips into consideration. Can be prepared up to 2 hours in advance, covered with moist paper towels and plastic wrap, and refrigerated until needed.
- Place last three ingredients on just before serving.
Take a look at what the #BrunchWeek Bloggers are creating today!
Voodoo Bloody Mary from Girl Carnivore
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife
BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Egg & Veggie Casserole from The Chef Next Door
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy
BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife
BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks
BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Raspberry Lime Parfaits from Eat Move Make
Until next time,
LOVE & CONFECTIONS!
Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.
Wendy Klik says
Your platter looks lovely Terri.
Terri Truscello Miller says
Thank you so much Wendy!! <3