Kitchen | Appetizers & Beverages

Mixed Antipasto Platter

(serves 6-8 healthy-sized appetizer servings)

Guaranteed raves! Truly outstanding taste sensation and presentation!

Ingredients

•  For the marinade:
  1 large garlic clove, minced
  2 tablespoons balsamic vinegar
  2 tablespoons red-wine vinegar
  1/2 teaspoon crumbled dried rosemary
  1 teaspoon dried basil, crumbled
  1 teaspoon dried orégano, crumbled
  1/4 teaspoon dried hot red pepper flakes, or to taste
  1/2 cup olive oil
•  For the antipasto:
  3 large carrots, cut diagonally into 1/4-inch-thick slices
  2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
  2 red bell peppers, roasted and cut into strips
  2 yellow bell peppers, roasted and cut into strips
  a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and drained well
  3/4 pound black or green brine-cured olives or a combination
  1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips
  3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets)
  1/2 pound pepperoni or soppressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods shops -- don't skimp on quality), cut crosswise into 1/4-inch-thick slices and the slices quartered
  two 7-ounce jars marinated artichoke hearts, rinsed and drained well
  1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish

Process

1. Make the marinade:
1. In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste.
2. Add the oil in a stream, whisking, and whisk the marinade until it is emulsified.

1. Cook the vegetables:
1. In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender.
2. Drain them, and plunge them into a bowl of ice and cold water.
3. Let the vegetables cool and drain them well.

1. Assemble the platter:
1. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley.
2. Toss until the antipasto is combined well.
3. Chill the antipasto, covered, for at least 4 hours--although it is much better if it sits overnight.
4. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

The Knotty Piner Kitchen

http://www.knottypiner.com