Antipasto Platters: Make mouthwatering appetizers that your guests will love!
Antipasto platters… Around the world nearly every cuisine has a different name for their own collection of appetizers.
Americans may call them an appetizer tray, the French may call them hors d’oeuvres and canapes and the Spanish may refer to them as tapas.
The Italians like to call them antipasto platters. It doesn’t matter what you call them the idea is generally the same.
If you translate Antipasto, it roughly means “before the meal”. Every different cuisine has its own range of appetizers, which usually consists of its own lineup of local ingredients and recipes. Antipasto platters are basically a variety of simply prepared foods with different textures, color and piquancy. The general intention is to wet the diner’s appetite with a little bit of mouth watering food.
The Italians, are very fussy when it comes to Antipasto Platters. They like to use the freshest possible ingredients which are usually seasonal and purchased locally. The end result is an amazing experience for your palate. The basic philosophy is to get a particularly colorful list of ingredients which is nutritious, looks good and has a lot of variety in texture.
If you follow this guide you will end up with a superior antipasto platter.
Most of the time, the antipasto platter usually consists of a few different cured meats such as prosciutto, salami and pepperoni. One of my favorites is the role up of thinly sliced roast beef, which has then been seasoned with rosemary and garlic. They are fantastic! There are some regions, where seafood is quite abundant. In this case your antipasto platter might feature shrimp, calamari and even crab.
Now, an antipasto platter would not be complete without a fine selection of cheeses. The Italians quite often use provolone and Parmesan slices and one of my favourites, mozzarella.
If you want to introduce some snap and crunch to your antipasto platter, add some fresh vegetables such as julienne cut bell pepper strips, fennel, and zucchini whilst adding some marinated vegetables such as artichoke hearts, kalamata, mushrooms and green olives to provide a more rich and complex taste that is a little more exotic. If you like roasted eggplant it will make an excellent addition to your antipasto platter. If you want to add a little fire to your platter mix why not add some fire roasted red peppers will stop these peppers are easily available at your local supermarket.
No Antipasto Platter is complete without the use of fresh herbs.
Basically you use the herbs as separators between the different foods. Cilantro,flanking the shrimp will improve the taste. Basil, goes great with grape tomatoes or even large tomato slices. The use of fresh rosemary will really enhance roast beef. All in all, use your imagination! Using a variety of fresh herbs in the most appropriate locations around your antipasto platter makes for a lovely presentation and the fragrances will tickle your palate before it even get anywhere near your mouth.
Essentially, Italian antipasto platters are always best when prepared ahead of time. Unlike many types of foods, preparing your platter ahead of time will allow flavors and seasonings to marry together and it will make it so much more delicious when it is served to your guests
When you finally ready to put it all together, try lining your antipasto platter with lettuce leaves. It will work well and all your ingredients will lay down in an attractive, alternating fashion. Mozzarella and salami can go side by side, followed by a vegetable which is bright in color. This will add contrast and a particularly stimulating visual appearance. If you are serving seafood add it to the platter just before serving so that it doesn’t overwhelm some of the more delicate flavors.
Don’t forget, make sure you leave a bottle of balsamic vinegar on the side which allows guests to add a splash if they so desire. That’s all there is to it and your guests will absolutely love it.
