Salami & Gouda Antipasto

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Salami and Gouda antipasto is a delicious dish that is a lot easier to make than one might think. Make salami and Gouda antipasto with help from a Chef de Cuisine and Executive Pastry Chef in this free video clip.

Part of the Video Series: Italian Appetizers
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Video Transcript

I'm Mary Beth Johnson. I'm a Chef de Cuisine and executive pastry chef, and today I'm going to show you how to make a salami Gouda antipasto. You think salami Gouda, well it's very typical of Italian cuisine, believe it or not. So we're going to start with Genoa salami and I like to buy it already sliced thin rather than having to cut a heavy log of it, it's strictly up to you but I have some Genoa salami and then I've taken it and I've sliced it into strips just so that it's easier to eat rather than big chunks. Then we're going to take some Gouda, Gouda cheese and you can buy it in the wheels at the stores and I've diced it up into this size, you know bite size and then we've got some cherry peppers, sweet cherry peppers even with the seeds. There's really no way that you're going to be able to get all the seeds out of the cherry peppers plus they're sweet so that really adds to the flavor. I've got olive oil and I've got some red wine vinegar mixed in with the olive oil, salt, pepper, basil, Italian seasoning, fresh Italian parsley and you really want to put it all together. So now I'm going to mix the ingredients together. I'm going to take the chopped salami that's sliced thin and you can dice it if you want, you don't have to slice it julienne like I did which is thin strips. You want to take the diced Gouda cheese, add that together. This makes a great first coarse appetizer. The cherry peppers right here, see how pretty that is, look at the color there. Then I'm going to take some chopped up artichoke hearts, I'm going to take some olives and some pepperoncini and and I'm going to mix that together and while I'm doing that I want to add in my spices and my olive oil and vinegar. Now I want to add in the fresh chopped Italian parsley. I want to add in the dried basil and Italian seasoning. Depending on how cured your olives are, I added a little bit of salt in because mine were not cured and mine were not in brine and mix it until it's coated and then it's ready to serve. You can chill it so that the flavors come together but you know what you're dealing with olive oil. I wouldn't chill it. I would leave it at room temperature for at least 30 minutes before I served it. Do be sure to serve it with forks or a little plate so that everybody could have some or even toothpicks to be able to get to the cheese if they don't want any of the other items. I'm Chef Mary Beth and this is how I make a salami and Gouda antipasto platter.


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