Easy Antipasto Platter
Easy Antipasto Platter

Preparation time 20 minutes

Total time: 30 minutes

Ingredients

  1. 125 mL 1/2 cup pitted black olives
  2. 60 mL 1/4 cup sun-dried tomatoes
  3. 1 clove garlic
  4. 2 tbsp 30 mL fresh thyme leaves, divided
  5. 10 mL 2 tsp red wine vinegar
  6. 500 mL 2 cups small cauliflower florets
  7. 1 carrot, thinly sliced
  8. 4 radishes, quartered
  9. 15 mL 1 tbsp peppercorns
  10. 1 clove garlic, thinly sliced
  11. 250 mL 1 cup white wine vinegar
  12. 30 mL 2 tbsp granulated sugar
  13. 10 mL 2 tsp kosher salt
  14. 2 red peppers, halved
  15. 1 baguette, sliced into 24 rounds

  1. 30 mL 2 tbsp olive oil
  2. 250 mL 1 cup stuffed green olives
  3. 125 g 4 oz Parmesan cheese, cut into 1/2-inch (1 cm) chunks
  4. 100 g 3 oz prosciutto
  5. 50 g 1 1/2 oz Genoa salami
  6. 50 g 1 1/2 oz Calabrese salami

Directions

  1. In food processor or blender, combine olives, sun-dried tomatoes, garlic, 2 tsp (30 mL) thyme and vinegar. Blend until coarsely chopped. Set aside.
  2. In Mason jar, combine cauliflower, carrot, radishes, remaining thyme and peppercorns. In small saucepan, combine vinegar, 1/2 cup (125 mL) water, sugar and salt; bring to boil. Pour over vegetables. Let cool completely. Seal jar with lid. Can be refrigerated for up to 1 week.
  3. Meanwhile, preheat broiler. Arrange peppers on foil-lined baking sheet. Broil for 8 to 10 minutes or until charred and tender. Let cool completely and slice.
  4. Arrange baguette slices on baking sheet; broil for 1 to 2 minutes per side or until golden brown. Brush with olive oil.
  5. Arrange pickled vegetables, roasted peppers, stuffed olives, Parmesan cheese, prosciutto, Genoa salami, Calabrese salami and crostini on large platter or board. Serve with olive mixture.

Chef’s secret (tip)

Alternatively, serve platter with a mix of flatbreads and breadsticks instead of baguette rounds if desired.

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