Maximum Living Quick Antipasto Platter
When you've got a gathering of people, it's nice to have a little something for everyone. Fresh fruits and vegetables, soft cheese, cured meats and olives with sliced baguette all drizzled with oil and balsamic vinegar makes for a great first course that anyone could love.
Melon (Honeydew or Cantaloup)
Crushed Red Pepper Flakes
Antipasto Platter Directions
This is so simple you won't believe it, so here we go. First, I like to have one item I make on the plate, and the rest I like to go out and buy, then for me it all becomes about the presentation.
So, my special part I like to make is my caprese salad in a tomato cup. I like to take heirloom tomatoes that are about the size of a tennis ball, and carve out the core. Once that is done, fill up the center with sliced buffalo mozzarella, which you can also marinate in a little olive oil and garlic before putting it into the tomato. Now take a few small leaves of basil and tuck it into the top of the tomato under the cheese. Instruct your guests that when they serve it onto their plate, they need to drizzle with a little olive oil and balsamic vinegar. These are so fabulous and healthy you will want to keep eating them.
I like to line these down the center of the platter accompanied by small slices of French bread, roasted garlic tomatoes, procuitto wrapped around your favorite orange or green melon, fresh sliced mission figs and even some thin slices of salami. And don’t forget green and black olives, and although it may be a hassle to eat, it is always better for flavor to serve the olives with the pits in, it really does preserve the flavor.
This dish is so easy to make, and can be quite beautiful when displayed on a big platter. I like to use it as a summer appetizer or as my main course to any summer lunch, especially when paired with Maximum Living Italian Soda Creamosas and Floats. So, have fun, use your imagination and remember… You can do it!
Until next time…La Dolce Vita!!