Serving Antipasti at Home

Antipasti platter, including cured meats, olives, Italian bread, and greens

"Location, location, location" may be the motto of the real estate world, but in the realm of antipasti, it is "presentation, presentation, presentation." Color and design are particularly important considerations for this course, because together they open the senses and awaken the palate for the meal that is to follow.

An antipasti spread should whet the appetite without being too big or too filling. Also, when choosing which antipasti to serve, it is important to keep in mind not only what tastes complement each other on the plate, but also what foods work well with the courses that are to follow.

Antipasti serving guidelines

Providing an appealing mixture of foods and offering contrasts of textures, tastes and colors are important guiding principles for antipasti. For instance, the smooth texture and neutral colors of a patè di tonno (tuna pâté) is beautifully contrasted with the bright colors of parsley, lemon slices and olives.
Olives offer a fantastic array of color and taste to enhance all kinds of cold antipasti platters. Olives marinated with herbs; stuffed olives with nutty almond or hot spicy fillings — or dark purple Kalamata olives — all add unique flavor and color.
In Italy, the most common antipasto dish is a simple display of cured meats on a plate, such as prosciutto, salami, cappicola, speck, mortadella — or other regional, cured meats. These meats — many of which are available at Giant Eagle^® — can be arranged on a large platter with various hard cheeses, such as Pecorino or Parmigiano Reggiano, and garnished with a variety of olives.
Stuffed olives offer a special touch to antipasti, as do preserved peppers, artichokes, tiny pickled onions or sun-dried tomatoes. Just a few sprigs of parsley or dill on the border of the platter provide an elegant, decorative touch.
For the warmer seasons, Insalata Caprese is a particularly refreshing antipasto, consisting of mozzarella and tomato in alternating slices. Top the salad with fresh basil leaves, olive oil, salt and pepper. Alternatively, you can serve individual skewers, each comprised of a mozzarella ball, a fresh basil leaf and a small cherry tomato, seasoned as above.
Bruschetta — that is, fresh bread, sliced and toasted (here without garlic) with various toppings — is perhaps the simplest antipasto to prepare. For example, bruschetta layered with roasted peppers, eggplant or zucchini — or simply fresh tomatoes and basil — tastes delicious. If desired, anchovies and capers can be added.
Another very simple topping for bruschetta can be made from canned cannelloni beans, drained and then sautéed (and lightly mashed) in olive oil with a bit of garlic and a couple of fresh, thinly sliced sage leaves. Spread over toasted bread, this makes an exquisite antipasto. Beans and tuna fish combine very well.
A great variation of the preceding antipasto is to purée, in equal parts, canned cannelloni beans with canned tuna fish; then add a bit of olive oil, a dash of parsley and some salt and pepper to taste.