Antipasto platters are traditional Italian appetizers consisting of cold cuts, marinated vegetables, and soft cheeses. The goal is to encourage experimentation with different food combinations and create a relaxed atmosphere. The platter should only contain cold foods and complement the flavors of the main entree.
An antipasto platter is a spread of light, usually savory appetizers that are served as an appetizer before the main entrees are served. These foods should encourage a relaxed, friendly atmosphere before the entrée arrives. For this reason, appetizer platters should never include heavy or hot foods, because they can make guests feel tired and full. Antipasto dishes are traditional in Italian homes; the word also means “before the meal” in Italian.
Even very simple Italian appetizers contain a large variety of foods. Any traditional antipasto platter includes cold cuts, such as cured meats and pepperoni. Marinated vegetables, such as artichoke hearts, salted olives, and sweet or spicy pickles, complement the flavors of the meats. Fresh, soft cheeses like mozzarella, feta or goat cheese spread easily on sturdy, load-bearing crackers. The goal of an appetizer platter is to allow guests to combine flavors and experiment with different food combinations.
Cooks interested in a more advanced appetizer platter might serve up seafood, small bowls of almonds, hummus, and a batch of pitas or even melon balls. The only real rules for an antipasto platter are that it should contain only cold foods and that the flavors consist of traditional Italian dishes. These rules make creating an appetizer plate easier, especially for beginners.
When considering what type of food should go on any appetizer platter, home cooks should consider when and where it will be served. Intimate gatherings might call for a small but expensive plate filled with cold shrimp, smoked salmon, rustic bread and brie. An undersized group gives a host or hostess the ability to spoil her guests, even on a budget. Larger groups may request more expensive foods, such as pepperoni, provolone cheese, and salted green olives. Guests can still enjoy the mixing and matching of flavors, and the cook can use the rest of the budget on the entrée.
Hosts and hostesses should also consider the rest of the meal when putting their entrees together. For example, it is best for the host or hostess not to serve a shrimp appetizer if the entree is heavy on shrimp. If the dessert includes salty goat cheese, the host or hostess should serve a variety of sweet cheeses before the meal.
Appetizers – and Italian cuisine in general – are about variety and complementary flavours. A successful antipasto platter shouldn’t fill the stomach but whet the appetite and make the guests want more. The dish should foster both hunger and conversation.
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