My beautiful friend, Lauren, brought over the ingredients for an antipasto platter spread. Per usual, she went crazy in the store and created a gem. I later re-created this with my family but didn't win over as many people due to the spiciness of some items. Spice level is tolerance-bound and I've got a pretty high tolerance these days.
Antipasto Spread
Pictured above: sliced bread with dipping sauces on two plates (olive oil, balsamic vinegar, salt, pepper, thyme, oregano) and (olive oil, salt, pepper, oregano, parmesan), bread sticks, artichoke (read method preparation here).
Pictured above: a form of nut I honestly can't identify, sliced melon, Wickles Pickles (can purchase here, they're spicy sweet pickles- I'm usually a Kosher Dill gal through and through but I'm a Wickles convert), cheese crumbles (feta, pre-seasoned), roasted red peppers, mozzarella pearls, grape tomatoes, spicy pickled green beans, kalamata olives and eggplant appetizer (pictured in the tall brown bowl, can be purchased here). In the back, my friend placed asparagus standing up in a glass for an interesting presentation. She blanched the asparagus to maintain a good crisp. The jar next to the asparagus is filled with duck mayonnaise she made at home (instructions here but with substituted duck egg).
Just some ideas for an opening course of Italian food. Just general guidelines, customize it with your favorite items. To find what's available in your store, seek out the aisle with olives or pickles and locate the specialty items next to them. Tiny meatballs or sliced, cured meats would make a good addition. Meatballs are one of my husband's favorite items to make- I'll post about them later.
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