How To make Best Antipasto

Tyler Florence's Antipasto Platter | Tyler's Ultimate | Food Network

Tyler fills a mouthwatering party platter with balsamic-topped roasted vegetables, an array of meats and cheeses and ricotta with mint and honey pine nuts!
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Antipasto Platter
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr 15 min
Prep: 30 min
Inactive: 25 min
Cook: 20 min
Yield: 8 to 10 servings

Ingredients

Grilled Vegetables with Aged Balsamic:

2 zucchini, sliced lengthwise into 1/4-inch thick planks
1 red pepper, cheeks removed from 3 sides
1 eggplant, sliced into 1/4-inch thick circles
Extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons good quality aged balsamic vinegar

Grilled Sourdough:

1 loaf country sourdough, cut into 3/4-inch thick slices
Extra-virgin olive oil

Ricotta Spread with Honey Toasted Pine Nuts:
1 cup pine nuts
1/2 cup orange blossom honey
2 cups good-quality whole milk ricotta
1/4 cup extra-virgin olive oil
2 tablespoons fresh mint leaves, hand torn
Sea salt and freshly ground black pepper

Antipasto Platter:

1 1/2 pounds mixed olives (queen, kalamata, ceringola)
1/2 pound finely sliced San Daniele ham
One 8-ounce wheel Mt. Tam Triple Cream
One 12-ounce Cypress Grove Chevre Truffle Tremor
One 8-ounce wedge aged Monterey Jack cheese

Directions

For the vegetables: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks. Remove to a large platter and drizzle with aged balsamic vinegar.

For the sourdough: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Drizzle the bread slices with olive oil and arrange on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks and toast evenly.

For the ricotta spread: Begin by toasting the pine nuts in a dry skillet over medium heat. Toss over low heat until golden brown, about 5 minutes. Reduce heat to low and add the honey. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl. Add the ricotta, olive oil, mint and salt and pepper, to taste. Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items.

For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.

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Tyler Florence's Antipasto Platter | Tyler's Ultimate | Food Network

Antipasti Meat Plank | Jamie & Gennaro

If you’ve ever eaten at a Jamie’s Italian restaurant chances are you will have seen antipasti planks being taken to the table. The Classic Meat Plank is one of the most popular dishes on the menu and Jamie & Gennaro take you through why. From the provenance of the fennel salami, pistachio mortadella and artisan cheeses to the Italian music bread and chilli jam - this plate of deliciousness is bound to get your taste buds tingling.

To book a table or to find out where your nearest Jamie’s Italian is, head over to for more information

Links from the video:
Classic Carbonara |
The Porkie Pizza |

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The BEST Appetizer Recipe (10-Minute Antipasto Platter - Easy Appetizer)

This no-recipe recipe is my essential guide to building the most beautiful and vibrant antipasto platter with very little effort. Simply grab a cutting board and load it to capacity with cured meats, cheeses, fruits, vegetables, and other pantry goodies. What’s best: you can make this photo-worthy yet easy appetizer ahead of time and have it ready to go in your fridge!

FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:

INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 cup marinated baby mozzarella cheese
???? 1 cup marinated olives
???? 1 cup marinated mushrooms or artichoke hearts
???? 1/2 cup good honey or fig jam
???? 6 ounces soft cheese (like gorgonzola)
???? 6 ounces semi-soft cheese (like fontina)
???? 6 ounces hard Italian cheese (like Pecorino Romano)
???? 1 pound or so Italian-style cured meats (salami, prosciutto, or capicola)
???? 2 roasted red bell peppers
???? Assorted vegetables (cucumber, radicchio, and cherry tomatoes)
???? Fresh seasonal fruit such as (red grapes or figs)
???? 1 cup toasted blanched almonds, toasted (optional)
???? Crackers or 1 loaf of crusty bread

⏱️TIMESTAMPS⏱️
0:00​​ Intro
0:12​ What is an antipasto platter?
0:23 Anchor your platter
0:34 Fill around the three bowls
0:54​ What is a palette cleanser?
1:24 How to balance colors and texture
1:44​ How to serve an antipasto platter

#antipasto #appetizerrecipe #easyappetizer #platters

Italian Antipasto ???? Best ever Antipasto recipe.

Italian Antipasto - Learn how to make the best Antipasto ever. It's delicious and simple to make. This recipe makes enough to enjoy yourself and makes enough to give away for Christmas gifts.
#antipasto #Italianrecipes #Christmas

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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)

It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:

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BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*

CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste

DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)

Blend with immersion blender and stream in oil.

Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.

PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm

Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.

PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice


CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan

Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.

BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake

#pastasalad #bestpastasalad #macaronisalad

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What is the Difference Between Antipasto and Antipasta

Antipasto is the traditional first course of a formal Italian meal. Difference Between Antipasto and Antipasta, Antipasto means literally before the meal. It is an Italian platter of cured meats, various cheeses and marinated vegetables served as a first course before the entrée. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. Antipasta is an erroneous colloquialism for antipasto, a mistranslation of before the pasta. The plural form of antipasto is antipasti. Unlike hors d'oeuvres or appetizers, antipasti are served before traditional Italian meals to stimulate the appetite.

#Antipasto
#Antipasta
#Antipasti