Antipasto Platter
This recipe features a delightful spread of savory salami, crunchy walnuts, a variety of olives, zesty stuffed cherry peppers, and a fresh salad drizzled with walnut oil and balsamic vinaigrette. Perfect for a gathering or as an appetizer, this platter offers a balance of flavors and textures that will delight your guests.
— Constant Cookbook
Ingredients
- 1/2 lb.
- dry salami, thinly sliced and skin
- removed
- 1/2 lb.
- salami, thinly sliced and skin
- removed
- 1 cup walnut halves
- 2 cups mixed olives, such as picholine,
- Kalamata, Niçoise and oil cured, in any
- combination
- Stuffed cherry peppers (see related recipe at
- left)
- Mâche with walnut oil and balsamic vinaigrette
- (see related recipe at left)
Instructions
- Arrange the salami, walnuts, olives, stuffed cherry peppers and salad in various bowls and plates and place on a large platter or tray. Alternatively, serve the salami and walnuts on one platter, pair the olives and stuffed peppers on a second platter, and offer the salad on a third platter or in a bowl. Serves 6.
Comments
No comments found.