An invitation to a last-minute holiday party called for a quick fix: an antipasto platter. Antipasto means "before the meal." It is traditionally the first course of a formal Italian meal. Not to be confused with hors d'oeuvres, antipasto signifies the start of a meal, typically served family-style on a large platter at the dinner table. And, because they are easily assembled, it was the perfect accoutrement for attending a last-minute get-together.
Antipasto traditionally offers a variety of cured meats, marinated vegetables, olives, pickled peppers, various cheeses and toasted bread, called bruschetta. The idea is to keep it simple and relaxed. Tonight, my antipasto platter pomodoro and mozzarella crostini (recipe below), Tuscan salami, olives, marinated artichoke hearts, pickled carrots, pickled mushrooms, and two cheeses (parmesan and pecorino romano).
What do you think? Don't you wish you were going to the same party <wink>?
POMODORO AND MOZZARELLA CROSTINI
1 filone bread (a tubular yeast bread, considered 'poor man's bread' in Italy, similar to a baguette)
2 Roma tomatoes
Fresh Mozzarella di Bufala (mozzarella made from buffalo's milk)
Olive oil
Balsamic Vinegar
2-3 Basil leaves
Salt and pepper
Slice tomatoes into 1/8 inch thick slices. Place slices on a plate or bowl. Season with salt and pepper. Drizzle tomatoes with olive oil and then sprinkle them with balsamic vinegar. Cover and refrigerate for several hours or overnight.
Slice filone bread into 1/4 inch thick pieces. Lay slices out on a cookie sheet and drizzle with olive oil. Toast under the broiler in oven until browned. Flip the bread slices and toast the other side.
Place toasted bread slices on a serving platter. Top with a slice of tomato and a slice of mozzarella. Garnish each slice with shredded basil. Serve immediately.
Boun Appetito!
incredible I posted on this yesterday wanna see mine?
Posted by: Oriana | May 19, 2010 at 03:45 AM