How To Make A Mouth-Watering Antipasto Platter!

Almost every cuisine has a name for a collection of appetizers. The French call them hors d'oeuvre and canapes. Americans generally refer to this as an appetizer tray, while the Spanish refer to tapas and Middle eastern diners call the collective dish mezzo. Italians have antipasto platters. Whatever you call it, the idea is the same.

Antipasto, roughly translated, means "before the meal" or "before the pasta". Each cuisine has its own lineup of appetizers, reflecting local ingredients and recipes. Antipasto platters typically feature a variety of simply prepared foods, with contrasting textures, color and piquancy. The intent is to provide the diner with a variety of little sparks to the appetite.

Italian cooks are absolute sticklers on using the freshest possible, seasonal and locally purchased ingredients. The result of such food fanaticism is a delightful experience for the palate. Obtain a colorful list of ingredients, both for nutrition, good looks and textural variety. Follow this philosophy for a superior antipasto platter.

Commonly, the Antipasto platter includes a few cured meats, such as prosciutto, cappicola, salami and pepperoncini. Roll-ups of thinly sliced roast beef, seasoned with rosemary or garlic are delicious. In some regions, where seafood is abundant, your antipasto platter might feature shrimp, crab and calamari.

No antipasto platter is complete without a selection of cheeses. Italians often use aged provolone and Parmesan slices as well as the fabulous fresh mozzarella.

Fresh vegetables, such as julienne cut bell pepper strips, zucchini and fennel, introduce some snap and crunch, while marinated vegetables, such as artichoke hearts, mushrooms, kalamata and green olives provide a complex and richer taste that's a little more exotic. Roasted eggplant is an excellent addition to your platter. Try a little section of fire-roasted red peppers on your platter mix. These peppers are readily available at the supermarket in small jars.

Another distinguishing feature of the elegant antipasto platter is fresh herbs. Use your herbs as separators between foods. Cilantro, flanking the shrimp improves the taste. Fresh sprigs of basil make a wonderful pairing with tiny grape tomatoes or large tomato slices. Fresh rosemary further enhances that roast beef. Use your imagination. A variety of fresh herbs in appropriate locations on your platter makes a lovely presentation and a fragrant treat that tickles your palate before it ever gets to your mouth.

Italian Antipasto is best when prepared ahead. This do-ahead allows flavors and seasonings to 'marry' and be all the more delicious when served.

When you're ready to put it all together, line your antipasto platter with lettuce leaves, hearts of Romaine work well, and lay down your ingredients in an attractive, alternating pattern. Salami and mozzarella can go side-by-side, followed by a bright vegetable for a contrasting and visually stimulating presentation. When serving seafood, add it to your platter just before serving to avoid overwhelming more delicate flavors.

A bottle of balsamic vinegar to the side lets guests add a splash as they desire. That's all there is to it!