In the last of our series of inspiring summer recipes we give you a last-minute antipasto platter. It’s an easy recipe that you can quickly put together, it looks great and the cold food is perfect for those hot summer afternoons spent on the terrace. If you don’t have all the ingredients listed here, look in the fridge for local alternatives – there’s no right way to make a platter so let your creativity loose.
- 200g fresh mozzarella
- 125g prosciutto, thinly sliced
- 125g mortadella, thinly sliced
- 125g 1/4 pound cappicolla, thinly sliced
- 1 piece of asiago or aged provolone cheese
- 1 small stick soppressata (dried Italian sausage)
- 1 small stick pepperoni
- 100g (1 small jar) marinated artichoke hearts
- 125g oil-dried black olives or similar olives
- 100g (1 small jar) pepperoncini peppers
- 2 pieces whole roasted red peppers
- 1 bunch fresh basil
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 seedless cucumber, thinly sliced
Use a separate cutting board for prepping and place a nice wooden board for the display in front of you. Unwrap all the meats and cheeses and lay them out next to your display board.
Place the baby mozzarella in a small dish and set on one corner of the board.
Roll the prosciutto like a burrito, fold the mortadella in half two or three times, and wrap the cappicolla into a horn shape and place it creatively on the cutting board.
Slice a bit of each cheese, the soppressata and pepperoni and place on the board in between folded meats. Scatter board with artichoke hearts, olives, pepperoncinis, and roasted red peppers.
To finish, take a few basil leaves sliced chiffonade-style and mix with the minced garlic and olive oil. Drizzle over the entire board. Garnish with whole basil leaves and serve with cucumber slices as an alternative to crackers.