Antipasti Platter

Recipe Provided by Chef John Brandt-Lee: Avalon Restaurant

Ingredients:

½ lb Good Quality Leafy Greens (can mixed, baby spinach, baby arugula)
Sea Salt and Fresh Cracked Pepper, To taste
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Good Quality Balsamic Vinegar (at least a 6 year from Italy)
Sea Salt and Fresh Cracked Pepper, To taste
Two different Types of Salumi Sliced Thin (Prosciutto, Loma, Fennel)
6 Oven Roasted Plum Tomatoes
¼ cup Kalamata olives
¼ cup Balsamic Cipollini Onions (you can find these at most salad or olive bars at the grocery store)
¼ cup Eggplant Caponata
¼ cup Ricotta Cheese (Impaststa if you can find it)
4 thick Cut Slices Crusty Italian or French Baguette, Toasted
½ Pound block  Parmigianino Reggiano
¼ pound Piece  Caccio di Roma

Directions:

  1. In a mixing bowl toss greens, salt, pepper, olive oil & balsamic to taste.
  2. Place the greens neatly across the middle of a medium-sized wooden cutting board. (They will act as a bed for the remainder of your ingredients).
  3. Think of the greens and cutting board as your canvas and the remainder of your ingredients as your paint.
  4. Start placing the ingredients on and around the greens to create a beautiful presentation.
  5. Spread ricotta cheese on the toasted baguettes and place on board. When finished, sprinkle everything with sea salt and drizzle balsamic glaze over the top.


Tip: The baguettes with ricotta cheese are very tasty with the tomatoes or caponta (a nontraditional bruschetta). This platter can serve as a whole meal, start with a nice Proseco or light white wine. You can add any crudite, cheese or meat to the board that you like. Have fun with the dish. Some other suggestions; Preserved Italian Tuna, White Anchovies, Marinated Mushrooms, Roasted red Peppers.

Contact Us