Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 Shop and Platter: The Art of Antipasto When you barely have time to shop, much less prepare a full meal, knowing how to buy and assemble various foods into an attractive spread is an invaluable skill. Assembling an Italian antipasto is 50 percent presentation. Think about how the tastes and colors contrast. Antipasto is traditionally served as the appetizer course, but there's no reason you can't make a meal of it. Here's a partial list of antipasto ingredients that you can purchase about half an hour before your guests arrive -- that is, if you catch all the green lights on the way home from the market. Mozzarella, provolone, Fontina, Parmesan, or goat cheese (cubed or thinly sliced) Canned chickpeas tossed in vinaigrette dressing Sun-dried tomatoes in oil Marinated artichoke hearts, roasted red peppers, and capers Assorted black and green olives Assorted fresh vegetables like baby radishes with tops; carrot, celery, cucumber, and pepper sticks; pieces of fennel; green onions; and whole red or yellow cherry tomatoes Sliced ripe pears, melon, figs, or small bunches of grapes Flavored breads, breadsticks, flatbreads, and warmed focaccia Quote Link to comment Share on other sites More sharing options...
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