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| You will need a nice platter to start off with. It was christmas time when I made this Antipasto and I was heading off to a Christmas party, so I used a nice Christmas platter. See the Christmas tree and presents? |
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| He we have everything yo need for the creation. Only thing missing is the little bit of Olive Oil I used to rub onto the platter. |
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| So at this point I have rubbed a little bit of Olive Oil on the platter and have carefully placed the Provolone slices so they are slightly overlapping each other. In the center I have placed a simple bowl of pitted black olives in the middle. (The kind you used to put on your fingers when you were a kid). I also like to add green olives and pepperoncini peppers. I like to place the pepperoncini's in the bowl pointing down with the stems draping over the sides. |
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| This is very important. Look at this slice of salami. Thin almost falling apart, this is what you have to tell the person at the deli. Check it, if it's not thin enough, tell the deli person to slice it thinner and ask if you could sample the slice he just made to thick ;-) |
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| Now I have the salami placed on top of the provolone slices and I have them overlapping about 1". By this point I have been snacking on salami and provolone, drinking wine... quite yummy. By the time I finish building my Antipasto I have already had a full meal ;-). |
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| This is the Soprasatta. This must be chopped into very small bits. Soprasatta is a very strong flavored cured meat and you don't need much. It adds a lovely flavor to the Antipasto!. |
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| Here I have added Mozzarella Cheese strips and have sprinkled the Soprasatta bits. I have also been snacking more, especially since I started slicing up the Mozzarella. The wine started tasting very good at this point as well. |
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| I highly recommend that you get vine ripe tomatoes for this dish. These are always nice and juicy. |
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| This is the yummy stuff! Roasted red peppers and marinated grilled artichoke hearts. If you can find the "grilled", get those, if not the regular artichoke hearts will do just find. I just like the grilled much better. The marinade that the artichoke hearts are sitting in is a very important ingredient to the Antipasto. You will be using some of that to sprinkle over everything. There is a lot of nice garlic and herb stuff at the bottom of the jar you will want to use. |
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| Make sure you slice and chop up the roasted red pepper into pretty small pieces. You don't want them to over power the Antipasto, you just want the added flavor and texture of the peppers. |
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| Marinated grilled artichoke hearts..... YUM! YUM! YUM!. |
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| After I have taken out the artichoke hearts and sliced them up a bit and added them to the Antipasto dish, I now have this lovely marinade with tasty garlic and herb bits on the bottom. You will want to spoon up the olive oil, making sure you get some of the tasty stuff on the bottom and sprinkle it over everything you have stacked up on the platter so for.. |
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| Now you will want to add some balsamic vinegar to the Antipasto platter. This is also a very important ingredient! For the Balsamic Vinegar. I recommend using "Rozzano, Balsamic Vinegar of Modena". Take a look at this hi-res photo for the type of balsamic I use. This is the best balsamic vinegar I have ever tasted! Sprinkle some of this over your creation, not too much, just enough! |
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| Now you want to add some nice chopped fresh parsley. So far this is coming along quite nicely. This is a good spot to sip a little more wine and snack some more :-) Hmm, might need some italian bread with butter at this point as well. Take a look at this blow up photo here to see how your doing so far. YUM!!!!! |
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