Hope everyone had a nice holiday!
This Antipasto spread is a glimpse into ours….
Ever since I was a child, Christmas dinner has always been an Italian affair including an antipasto course followed by a lasagna course.
There are hours of sitting around a big table with platters of fresh food and plenty of conversation.
And I’m going to let you on a secret… a big antipasto spread is actually one of the easiest ways to feed a crowd!
It looks super impressive but doesn’t involve a lot of cooking, just planning and plating.
And it’s naturally gluten-free with something for everyone!
And antipasto course can included so many different things so feel free to customize to taste but this is what ours generally includes…. Roasted veggies, Caprese Salad, a Centerpiece Platter of Italian tuna, caponata & more, cured meats, and a recent add— Italian stuffed artichoke hearts!
I roast the veggies the day before (except for the tomatoes) and bring them to room temperature before serving.
I like to roast the tomatoes the day I serve them because they stay warm and super tasty! Plus they take only 10 minutes to roast so it’s not a lot of effort.
And you can plate them any way you like. I often use a round plate but this year I used an oval just to switch it up!
Plus if you have any fresh basil, remember to top the veggies with some!
The Antipasto course always includes a Centerpiece Platter which is our family includes Italian tuna, Eggplant Caponata, Marinated Artichokes (jarred), Roasted Peppers (fresh or jarred), several types of Olives, sometimes sundried tomatoes and sometimes anchovies (my husband is the only who loves them!).
With the exception of the peppers which we roasted but you could use jarred, everything is ready-made so it’s just plating.
Our antipasto spread also includes Caprese salad, which is just fresh mozzarella, fresh tomatoes and fresh basil. I usually drizzle it with extra virgin olive oil too.
And my family loves a platter of Cured meats ( prosciutto, salami & provolone).
Finally, for the past two years we added Italian Stuffed Artichoke Hearts to the antipasto spread.
This recipe is from my husband’s aunt and it is the best addition!
They are crispy baked artichoke hearts stuffed with a mouth-watering mix of breadcrumbs, Parmesan, garlic, herbs, olive oil and lemon… a family recipe made gluten-free and out of this world!
For the artichokes, I prepare them the day before, bring to room temperature for about 30-60 minutes, then bake them right before serving so they are warm and crispy.
This entire spread can be enjoyed as is or alongside your favorite bread or baguette.
It is allll so delicious… and, luckily for us, there are usually leftovers! In fact, this is the only spread that may taste even better the second day!
And have fun making it! It always looks a little different… this is one from a few years ago…
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.