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Antipasto platter

September 9, 2009

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Purchase three or four different meats and count on about 2 slices of each meat per person. For 8 people, you’ll need about 3/4 pound of thinly sliced salami (two or three different kinds) and about 2/3 pound thinly sliced prosciutto. Select two or three cheeses and plan on a total of 1 pound of cheese or about four chunks or slices per person. Offer plenty of olives and about 1/3 cup vegetables per person. Arrange the meats and cheeses on a platter. Add mounds or small bowls of olives, vegetables, and fruit, such as melon or figs, if you like. As Gaetano Martignetti says, “Leftovers are part of the fun.’’ Here are his suggestions.

MEAT

Prosciutto
Speck
Capocollo
Finocchiona
Soppressata
Felino
Genoa or Milano salami
Mortadella

CHEESE

Parmigiano-Reggiano
Auricchio
Pecorino
Gorgonzola

VEGETABLES, SIDES, OTHER

Giardiniera
Marinated artichoke hearts, roasted red peppers, and peppadews
Olives
Anchovies
Italian bread, French baguette, or focaccia
Breadsticks
Lisa Zwirn