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Post by lynmor127 on Oct 26, 2009 15:18:39 GMT -5
This is my first post on here. I have followed Robin's website for the last few years. This year will be my 6th cookie swap. Each year gets better and better. Question: I was going through the 2008 cookie swap pictures and what people made to eat and cookies they baked. I am looking for a recipe for Antipasto Appetizers if anyone has one. Also there was a picture of snoman buckeyes...anyone know how to do these?
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Post by Robin on Oct 27, 2009 11:36:43 GMT -5
Hi Lyn,
Antipasto is not so much a "recipe" as it is just your choice of ingredients to place on the platter..
Ten people would make 10 different platters, some with same ingredients but there's dozens of variations...
Antipasto would work great for a cookie party since it's all finger food... I'll do a meats, marinated veggies and cheese platter and a fruits platter, since are melons are delish wrapped in prosciutto.
Here's my version, there's no magic, it's as easy as opening packages and jars, most of it from a grocery store deli.
Genoa salami, Prosciutto, Carpaccio of beef, Gorgonzola, Provolone, fresh mozzarella balls, shaved parmesan, Asiago cheese, artichoke hearts, olives, grilled zucchini, roasted red peppers, pepperocini peppers, drizzle a little olive oil, sprinkle capers over everything. Serve with crunchy/toasted breads like Italian loaf or foaccia. (Some people like to add walnuts, but I never do.)
On another plate: antipasto fruit platter dried figs and melons.
Lastly, I always do two side bowls: 1) garlic flavored hummus spread 2) shallow bowl w/ olive oil, crushed garlic, ground sea salt, fresh ground pepper, grated parmesan (<---- first thing I make, so flavors will meld, tastes better after sitting)
This is called antipasto because it's supposedly an "appetizer", however, when I make this for my family... I call this dinner! Great for a late, lazy Sunday afternoon.
NOTE: Re: Carpaccio
It's hard to find this unless you go to a real Italian deli... I'll buy this at my grocery but it's never as good as the high end Italian restaurant I go to.
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