Antipasto

Since our family lives so far away I don't get the opportunity to entertain much during the holidays, but when I do you can almost guarantee that the meal is not going to be on time. For some inexplicable reason I can't seem to get my timing down and my guests are often left waiting. Personally I chalk it up to the fact that up until recently I'd never cooked for a large group of people. I always went to my grandparents house for the holidays, but now winter often prevents us from traveling home and we have friends over instead. They all know that I have a pretty well established pattern of not getting our meal on the table in a timely manner (we won't mention the time Christmas dinner was over two hours late.)

These days I make sure to have an assortment of yummy nibbles for everyone to enjoy while I try and pull our meal together on time. I like to set out antipasto since it requires a minimal amount of work and doesn't take my focus off the main meal. I make sure to include a few old favorites and a few new items so even the less adventurous eaters among my guests can find something to keep them satisfied. The possibilities are endless and I always love it when someone tells me they've discovered something new and exciting. If you plan on doing any entertaining this holiday season or need something easy to bring along to a party, consider making an antipasto platter, your guests won't be disappointed.

Antipasto.jpg

Antipasto
serves 6 - 8

Ingredients

4 ounces Capocollo
4 ounces genoa salami
Assortment of Mezzetta® olives, drained
Assortment of soft cheeses, any variety
Fresh baguette, sliced

Directions

  • Arrange salami, olives, and cheeses on a platter and serve with sliced baguette.

Notes

The antipasto platter can be made in advance, then covered and refrigerated until you're ready to serve. If you're using soft cheese be sure to let them come to room temperature before serving so they are easy to spread.

For this platter I used Castelvetrano (not pictured,) Spanish Queen, and Garlic Stuffed olives. The cheeses were Rougette Bavarian Red, Port du Salut, and Roquefort. Feel free to try these if you can find them or substitute your favorites.

Disclosure

In an effort to be open with my readers I want to let you know that House Party and Mezzetta have provided me with free or discounted products that I've used to create this recipe. As always, all opinions are my own.