The Art of the Antipasto Platter
Gone are the days of soggy spring rolls and hot-on-the-outside, cold-on-the-inside party pies when it comes to hosting a party.
That was so early 2000s.
Thanks to the resurgence of the coolness of Italian culture, the antipasto platter has now become the party food of the moment.
Antipasto means “before the meal” and is traditionally served as the first meal of a formal Italian meal.
Traditional antipasto platters include cold meats, olives, mushrooms, anchovies, artichoke hearts, various cheeses, pickled vegetables and some form of bread to serve with.
However, when antipasto platters are done well they can be the pièce de résistance of an entire party.
Ask any Italian and they will tell you that creating the perfect antipasto platter is an art form, certain foods work well together, certain flavors clash and it is all about high quality ingredients.
At Peaches, we have all of the ingredients necessary to create the perfect platter for your guests.
And tag us in any photos of any of your antipasto creations.
La Fondazione (The Foundation)
When you’re building a house, it is important to have a solid foundation to build the rest of the house upon.
The same is true for an antipasto platter.
Start with a great wooden serving board, or if you are looking to be really on trend, find a marble or colored serving board to serve as a base.
Once you have selected your base, you must then focus on the next most important level – the meats.
The cold meats will serve as a base for the whole platter.
Try some fresh prosciutto, mortadella and some Italian sausage – or if you want to get really fancy, find some beautiful bresaola (air-dried, salted beef) to complement these flavors.
Il Secondo Livello (The Second Level)
Once you have your meat, move on to the second level of your perfect antipasto board.
Add some beautiful cheeses in a variety of textures – pair your creamy Camembert with flavored cheddar.
If you are opting for something more traditional, stick with mozzarella or provolone.
When it comes to olives, go for a garlic flavor in a mix of brown and green.
Add in some pickled vegetables in a small bowl on the side – you don’t want these flavors mixing with the meats
Artichoke hearts are the next layer and should also be served in a small bowl because of the oil. The flavors of these artichokes are perfect when paired with the meats, so give it a try.
Another fantastic edition is eggplants and zucchini in oil. You can make these yourself with fresh vegetables, or you can buy them ready made.
Gli Ultimi Ritocchi (The Finishing Touches)
An antipasto platter is made in the final stages – these are the elements that pull all of the rest together.
Toast some beautiful Turkish bread covered in salt. This should be served warm so that your guests can pile on the cheese and cured meats.
An alternative to this is some fresh pita, cooked in the oven for about 10 minutes. It creates a great “cracker” style of bread.
For a sweeter touch, add in some fresh or dried figs. You could also add in a dip with some bread sticks.
The most important thing at this point is to look for the balance in your platter. And remember: people eat with their eyes, so presentation is everything.
