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Recently I was asked to bring an appetizer to a baby shower.
Being in the middle of kitchen renovations, I was looking for something
I could make in the limited space of my camper kitchen.
I could make in the limited space of my camper kitchen.
This Antipasto platter was a good solution.
It would also be a great make-ahead starter for a summer barbeque.
It would also be a great make-ahead starter for a summer barbeque.
You can come up with your own additions or substitutions but here is what I used on this platter.
- 1 jar pickled asparagus
- 1 package mini sweet peppers (can be found at Costco and most large supermarkets)
- 1 package herbed soft cheese (like Boursin)
- Several varieties of dry salami - I used Wine salami and Bagged salami
- Fontina or other Italian cheese cut into 1"x1"x 3" sticks
- canteloupe melon balls
- sliced proscuitto (Italian smoked ham)
- cherry tomatoes
- several varieties of olives from the deli
- Small balls of Bocconcini ( fresh mozzarella)
- Fresh herbs made into a mini bouquet and lettuce for garnish
- Roll a slice of salami around each pickled asparagus spear
- Halve and remove seeds from mini peppers Leaving the stem if possible.
- Stuff each pepper half with herbed soft cheese
- Wrap each melon ball in a slice of proscuitto and secure with a toothpick
- Arrange all items on a large serving platter and garnish.
- Cover with plastic wrap and refrigerate until serving
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