And my family loves a platter of Cured meats ( prosciutto, salami & provolone).
Holiday Antipasto Spread
A show-stopping Italian appetizer spread with something for everyone! Adaptable to tastes, savory, delicious and naturally gluten-free!
Servings: 12 -16 servings
Ingredients
Centerpiece Platter (adjust quantity according to how many you're serving and to tastes)
- 3-4 Cans Italian tuna in olive oil we used yellowfin tuna
- 4 Cans Caponata Eggplant Appetizer we used Cento cans but have also seen jars
- 1 -2 Jars Marinated Artichokes
- 2-3 Roasted red peppers see below for how to roast or use jarred roasted peppers
- Black olives and/ or kalamata olives
- Anchovies optional
- Capers optional
- Sun-dried Tomatoes optional
- Fresh parsley and basil for garnish
Caprese salad
- Fresh tomatoes
- Fresh mozzarella
- Fresh Basil
- Extra virgin olive oil for drizzling
Roasted Veggies
- 3-4 baby Eggplant sliced into 1/4 inch circles
- 3-4 Zucchini and/ or Yellow Squash sliced into 1/8- 1/4 inch pieces
- 2 packages fresh Mushrooms chopped
- 1 head radicchio
- 1 container cocktail size tomatoes halved (or 15-20 cherry tomatoes whole)
- olive oil salt, pepper and dried basil for roasting
- Fresh basil for garnish
- Fresh parsley for garnish
Cured meats
- 1/2 lb sliced provolone
- 1/2 lb sliced salami
- 1 lb sliced prosciutto
Instructions
Centerpiece Platter
- Have fun assembling it. Here we left the tuna in the center, circled by the caponata, with artichokes and peppers on either side, and olives on both sides. There is no one way or right way.
Roasted Vegetables (for more details on roasting, see the linked recipe post)
- Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil.
- Lay in a single layer on individual baking sheets. Sprinkle with salt and pepper. I like to also sprinkle the mushrooms with lots of basil. Bake for:
- Tomatoes - 10 minutes or until tender.
- Mushrooms - 25 minutes or until tender. (Alternatively, mushrooms can be sauteed in a saute pan over medium heat with some olive and minced garlic. I often find they are juicer this way)
- Zucchini- 30 minutes or until tender and just starting to crisp.
- Eggplant - 30 minutes or until tender and just starting to crisp.
- Radicchio - 10 minutes or until wilted.
- Store each vegetable separately in air tight containers in the refrigerator for several days.
- Serve at room temperature or heat up in a skillet.
Roasted Peppers:
- In preheated broiler, roast peppers for approximately 20-30 minutes, rotating once midway through, or until blackened. You want them black so that the skin peels off easier.
- Remove from oven and place in a brown paper bag, seal and let cool for about 15 minutes. Then remove from bag and the blacked skins should peel off easily. Slice peppers into strips.
TIP: roast a day ahead of time, store separately in sealed containers in the refrigerator.
Assemble: places all vegetables on a platter, separating by color, top with fresh herbs
Assemble Cured Meats
- Roll slices of each into cylinders and place on plate
Caprese Salad
- Place tomatoes and mozzarella on a plate in a pattern, drizzle with olive oil and garnish with lots of fresh basil.
Italian Stuffed Artichoke Hearts
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
