Holiday Antipasto Spread

A show-stopping Italian appetizer spread with something for everyone!

Savory & Delicious!

Hope everyone had a nice holiday! This Antipasto spread is a glimpse into ours….

Ever since I was a child, Christmas dinner has always been an Italian affair including a Antipasto course followed by a lasagna course.  There are hours of sitting around a big table with platters of fresh food and plenty of conversation.

The Antipasto course includes: a Centerpiece Platter with Italian tuna, Caponata, Artichokes, Roasted Peppers, Olives, Sundried Tomatoes and sometimes anchovies (I but somehow forgot them this year), Caprese salad, Roasted Veggies (eggplant, zucchini, mushrooms, yellow peppers, and tomatoes) topped with fresh herbs, and Cured meats ( prosciutto salami & provolone).

No cooking required the day of, naturally gluten-free and something for everyone! All so delicious… and, luckily for us, this is the only spread that may taste even better the second day!

Scroll down to see the recipe.

Holiday Antipasto Spread

Recipe

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Holiday Antipasto Spread
 
A show-stopping Italian appetizer spread with something for everyone! Savory, Delicious and Naturally Gluten-free
Author:
Recipe type: Appetizer, Dinner, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 12 - 16
Ingredients
Centerpiece Platter (adjust quantity according to how many you're serving and to tastes)
  • 2- 3 Cans Italian tuna
  • 3-4 Cans Caponata Eggplant Appetizer
  • 1 -2 Jars Marinated Artichokes
  • 2-3 Roasted red peppers (see below for how to roast or use jarred roasted peppers)
  • Anchovies (optional)
  • Capers (optional)
  • Sundried Tomatoes (optional)
  • Fresh parsley and basil for garnish
Caprese salad
  • Fresh tomatoes
  • Fresh mozzarella
  • Fresh Basil
  • Olive oil for drizzling
Roasted Veggies
  • 2-3 baby Eggplant, sliced into ¼ inch circles
  • 2-4 Zucchini and/ or Yellow Squash, sliced into ⅛- 1/4 inch pieces
  • 1-2 packages fresh Mushrooms, chopped
  • 1-2 Yellow peppers
  • 10-20 cherry tomatoes
  • olive oil, salt, pepper and dried basil for roasting
  • Fresh basil for garnish
  • Fresh parsley for garnish
Cured meats
  • ½ lb sliced provolone
  • ½ lb sliced salami
  • ½ lb sliced prosciutto
Instructions
Centerpiece Platter
  1. Have fun assembling it. Here we left the tuna in the center, circled by the caponata, with artichokes and peppers on either side, and olives on both sides. There is no one way or right way.
Roasted Vegetables
  1. Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil, salt, pepper and garlic, rosemary or basil if desired. ( I like mushrooms in particular with lots of basil) Lay in a single layer on individual baking sheets or bake in batches. Bake for:
  2. Tomatoes - 10 minutes or until tender
  3. Mushrooms- 20 minutes or until tender and slightly crispy
  4. Eggplant- 30 minutes or until tender
  5. Zucchini and squash - 30 minutes
Roasted Peppers:
  1. In preheated broiler, roast peppers for approximately 20-30 minutes, rotating once midway through, or until blackened. You want them black so that the skin peels off easier.
  2. Remove from oven and place in a brown paper bag, seal and let cool for about 15 minutes. Then remove from bag and the blacked skins should peel off easily. Slice peppers into strips.
TIP: roast a day ahead of time, store separately in sealed containers in the refrigerator.
Assemble: places all vegetables on a platter, separating by color, top with fresh herbs
Assemble Cured Meats
  1. Roll slices of each into cylinders and place on plate
Caprese Salad
  1. Place tomatoes and mozzarella on a plate in a pattern, drizzle with olive oil and garnish with lots of fresh basil.

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