In English, it is called the appetizer course, the French call it the hors d’oeuvre and in Italy, it’s called the antipasto — an exciting way to announce the start of a glorious feast. In true Italian tradition, antipasti are selected for color, flavor, texture and how well the different components work together. When you start preparing the dish, it truly is a blank canvas and with the help of a few marinated and pickled vegetables, fresh seasonal fruit and vegetables, cured meats, olives, cheese, nuts, and bread of your choice, all beautifully arranged … how can you not create a masterpiece?
Omit the meat, add a few more nuts, and you have a perfect vegetarian starter.
Here are the choices:
breadsticks or focaccia cut into bite size pieces
basil pesto
black olive tapenade
stuffed green olives
Kalamata olives
Provolone cheese
Camembert cheese
Fontina
Parmesan crisps
Feta
fresh figs
melon
bunches of grapes
cherry tomatoes
spring onions
marinated mushrooms
pickled pearl onions
marinated artichoke hearts (from your supermarket or deli)
sun-dried tomatoes
roasted red peppers
roasted aubergine
Spanakopita
quail eggs
How to boil a quail egg to medium soft: Have ready a bowl of iced water. In a small saucepan, bring some water to a boil, enough to cover the quail’s eggs. (If one of the eggs just happens to be cracked, rub the cracked area with lemon juice or vinegar and lower the egg very gently into the water.) Boil the eggs for 1 minute, remove the pan from the heat and leave in the hot water for 30 seconds. Transfer the eggs to the reserved iced water and leave for 1 minute, then remove and peel.
thinly sliced salami
Prosciutto
anchovy fillets (drained)
nuts (try the Rosemary spiced mixed nuts)
Some basic rules:
- With any antipasto platter, the quantity of each food item on the platter is a personal choice and is dependent on the number of guests.
- Use your best judgment to create a balanced and interesting platter.
- One large tray makes a nice visual impact, but one or more smaller plates will also work.
- Prepare all the different elements of your platter and refrigerate separate in sealed containers. Assemble the plate just before serving. Everything will look fresh and crispy.
- Roll or fold sliced meats for a nice presentation.
- Cut or shave pieces of cheese.
- Keep sea salt and a pepper grinder handy for seasoning.
- Have extra-virgin olive oil and aged balsamic vinegar, or a special vinaigrette ready for drizzling.
- Consider using small bowls placed on the tray for marinated condiments, nuts or olives.
- Place bread away from moist veggies and pickles.
Use your imagination and flair to create a beautiful platter of delicious nibbles.