The Elaborate Antipasto Plate

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) June 22, 2005 -- The Elaborate Antipasto Plate


When planning for a large group or party, mix and match an assortment of items for your antipasto plate. Here are a number of delicious suggestions to get you started:

Meat
Start with a selection of natural deli meats, such as pepperoni, salami and prosciutto. Add an assortment of olives, a wheel of creamy brie cheese, deviled eggs, roasted vegetables and a variety of crackers.
Vegetarian

Present assorted olives or prepared olive tapanade, sliced semolina bread, fire roasted peppers, vegetarian stuffed dolmas and prepared roasted garlic hummus.
Seafood
A plate of mild crackers served with fish roe, sardines, anchovies, seared fresh tuna and smoked salmon makes a delicious start. Add organic cream cheese, sliced marinated onions and capers.
Fresh Fruit and Nuts
Serve cantaloupe, honeydew and watermelon balls with natural deli meats, such as proscuitto, salami or bacon. Add some toasted walnuts and pistachios to complete the antipasto. Try our recipe for Prosciutto con Melone.
Roasted Vegetables with Cheese

Pair roasted vegetables with tangy cheese such as feta, gruyere or aged manchego. Great veggies to roast include: eggplant, beets, colorful bell peppers, zucchini, carrots, Roma tomatoes, asparagus, onions and garlic. Simply toss your choice of chopped veggies in olive oil, sprinkle with salt and roast on a parchment lined cookie sheet at 450�F until tender, from 30 to 60 minutes depending on the thickness and hardiness of the vegetables you select.
Cheese and More Cheese

Special cheeses along with assorted crackers and breads will please almost any crowd. Look for unique, out-of-the-ordinary cheeses, such as: Rustica cheese with red peppers or black peppercorns, rosemary coated Manchego, caciotta cheese with green olives, Gouda with mustard seed or cumin, Wensleydale English cheddar with cranberries, drunken goat cheese made with red wine, port beer cheese, and Sotocenere cheese with truffles and a hint of cinnamon. Combine a few with more traditional cheese such as Provolone, cheddar, jack, or Havarti. Brie makes a wonderful addition when topped with artisanal fig spread. Serve along with a freshly sliced bread assortment � crusty baguette, ciabatta, focaccia bread and a specialty loaf, such as olive bread. Go to our Cheese Selector.
Savory Salads
While a selection of salads is delicious, be sure you only whet the appetite of your guests without filling them up.
Salmon or Tuna Salad
Mix canned salmon or tuna with minced celery, parsley and canola mayonnaise. Pasta or couscous salad: Mix cooked penne pasta or couscous with sliced olives, chopped red pepper and fresh chives. Add your favorite vinaigrette and a sprinkling of feta cheese.
Cucumber-Carrot Salad
Grated cucumbers and carrots tossed with lemon, honey and extra virgin olive oil.
Chicken-Apple Salad

Mix leftover or fresh grilled pieces of chicken breast with chopped apples and celery. Stir in mayonnaise and a dab of Dijon mustard.
Tomato and Mozzarella Salad
Cube fresh mozzarella cheese. Add tiny grape tomatoes or halved cherry tomatoes. Toss with slivered basil and a light vinaigrette.