Antipasti Platter

Name: Antipasti Platter
Prep time: 14 h 15 min
Cook time: 14 h 15 min
Total time: 14 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 1 loaf focaccia bread, sliced; 2 Tbsps drained capers; 454 grams assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola); 2 Tbsps chopped fresh basil leaves; 6 fresh basil leaves, chopped; 2 garlic cloves, minced; 79 milliliters pitted kalamata olives, thinly sliced; 355 milliliters kalamata olives; 1 Tbsp lemon zest; 59 milliliters olive oil; 118 milliliters olive oil; 3 Tbsps olive oil; 355 milliliters Sicilian cracked green olives; 2 orange bell pepper; 227 grams Parmigiano-Reggiano, cut into irregular chunks; 3 red bell peppers; 1 teaspoons dried crushed red pepper flakes; 2 teaspoons salt; 8 servings Salt and freshly ground black pepper

You can never have too many hor d'oeuvre recipes, so give Antipasti Platter a try. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 812 calories, 33g of protein, and 54g of fat. This recipe serves 8. If you have bell peppers, salt and pepper, capers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 14 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio.

Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls.

Ingredients you will need

Roasted Red Peppers

Olives

Equipment you will use

Bowl

Serve, allowing guests to compose their own assortment of antipasti on their plate.;

Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Ingredients you will need

Orange Pepper

Cherry Tomato

Fennel Bulb

Vegetable

Radish

Carrot

Celery

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter.

Ingredients you will need

Vegetable

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Serve the vegetables with the dip.

Ingredients you will need

Vegetable

Dip

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Cooking Oil

Equipment you will use

Frying Pan

Remove from the heat.

Add the olives and toss to coat.

Ingredients you will need

Olives

Add the basil; toss to coat.

Ingredients you will need

Basil

Serve.

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.

Ingredients you will need

Bell Pepper

Peppers

Equipment you will use

Baking Sheet

Ziploc Bags

Broiler

Aluminum Foil

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

Ingredients you will need

Peppers

Capers