ANTIPASTO PLATTER

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Antipasto Platter image

This easily-assembled platter of Italian treats is perfect for cocktail parties and game days.

Provided by Martha Stewart

Categories     Appetizers

Time 30m

Number Of Ingredients 14

Assorted breadsticks, baguette slices, or flatbread
1/2 pound soppressata, salami, or pepperoni, thinly sliced
1 small fennel bulb halved lengthwise, cored, and very thinly sliced
1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips
1 1/4 cups (10 ounces) bocconcini or sliced fresh mozzarella
3/4 cup mixed olives
1 jar (10 ounces) artichoke hearts rinsed and drained well
1 jar (12 ounces) pepperoncini or pickled hot peppers drained
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)
1/4 teaspoon crushed red pepper
5 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

  • Make vinaigrette: In a small bowl or jar, combine lemon juice, balsamic vinegar, rosemary, crushed red pepper, and extra-virgin olive oil; season with salt and pepper. Whisk or shake to blend.
  • To serve, arrange ingredients on a large platter; drizzle vinaigrette over the fennel, roasted peppers, artichoke hearts, and bocconcini, and garnish with fennel fronds.

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