Antipasto Platter


  • 1 (10-ounce) box of breadsticks, crostini, or crackers
  • 1 cup niçoise or kalamata olives
  • 1/2 cup cornichons (or sweet or dill pickles)
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • 1 (12-ounce) jar pickled vegetables
  • 1/2 cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
  • 1 pear or apple, sliced
  • 1/2 cup dried apricots, figs, or dates
  • 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
  • 1/2 cup extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • Fresh rosemary sprigs
  • 1/2 cup Dijon mustard
  • Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp


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