Setting Up an Antipasto Platter

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Any good antipasto platter is going to have a few key characteristics you'll want to be familiar with. Learn about setting up an antipasto platter with help from a Chef de Cuisine and Executive Pastry Chef in this free video clip.

Part of the Video Series: Italian Appetizers
Promoted By Zergnet


Video Transcript

I'm Mary Beth Johnson. I'm a Chef de Cuisine and an executive pastry chef. I'm going to show you how to make an antipasto platter. It starts with artichoke hearts. You can use canned or fresh, I prefer fresh because it's less work, pepperoncini, cherry peppers, olives, then we have fresh roasted red peppers that I did last night, caramelized onions and then I also have some roasted tomatoes. Okay, so basically it's putting together some items and tossing it with olive oil, red wine vinegar and some seasonings, Italian seasonings and now, we're going to season it with some red wine vinegar and olive oil and we'll mix that together and just pour a little bit over, okay. There's your dressing for your antipasto tray and a little bit, a pinch of Italian seasoning and a pinch of basil. Typically before an Italian barbecue is served, they'll serve an antipasto platter and that's the labors from the cook's garden that he's canned or that he's put up and that would be artichoke hearts which are so prevalent over there. This makes a great first coarse, first coarse appetizer. You can do smaller portions or you can keep it this size. You can do a bigger bowl depending on how many people you serve. But that's my version of an Italian antipasto platter. Cheri Diamo Dopo, Mary Beth.


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