Antipasto Platters
Here is an idea to really keep the stress for entertaining in check by quickly and easily creating something dazzling and tasty for your parties -- the Antipasto Platter -- created right from products you can keep stocked in your pantry.
Serve up a festive platter of green and white asparagus wrapped in proscuitto; sweet Piquillo Peruvian peppers stuffed with cream cheese; olives stuffed with almonds or pimento, black olives and marinated mushrooms. Drizzle with olive oil and a touch of balsamic vinegar and serve with crusty bread.
"Antipasti"
is the traditional Italian appetizer selection composed of sliced
meats, cheese and marinated vegetables.
The Napoleon Co. asked "The Radio Gourmet" and food expert, Mauny Kaseburg, to suggest some tasty and simple platter ingredients to help get your readers started. She suggests that with products in your pantry (and a few basic ingredients from the refrigerator) you can create your own platter at a moment's notice. Have a bottle of Napoleon Organic Olive Oil and Napoleon Organic Balsamic to drizzle on top of your antipasto platter or to dress vegetables that are simply brined. Serve with slices of grilled crusty bread, a good red or white wine and PRESTO, you've got a party!
The Napoleon pantry includes:
- White or Green Asparagus wrapped in proscuitto (Italian ham);
- Alfonso Olives
- Manzanillo Green Olives stuffed with anchovy, almond or onion,
- Pitted Kalamata Olives, drained and marinated with crushed clove of garlic, pepper flakes and a pinch of dried mint;
- Whole Piquillo Peppers stuffed with goat cheese, cream cheese or sliced tossed with olive oil, balsamic and a pinch of dried oregano garnishing the provolone or goat cheese;
- Marinated mushrooms sprinkled with a touch of dried basil.
Refrigerated items like thinly sliced dried salami, proscuitto or Black Forest ham, sliced Provolone, waterpacked mozzarella, soft goat cheese and hardcooked eggs can be combined with the Napoleon pantry items to round out the platter.
Variation: Or try these alternate ideas to add variety and color:
- Deviled eggs - puree the egg yolks with Napoleon Anchovies, Capers and Kalamata olives before stuffing;
- Napoleon Marinated Artichokes right from the jar;
- Napoleon Pickled Baby Corn for garnish;
- Napoleon Cornichons skewered with a slice of ham.
© 2002 The Napoleon Co.