I always find antipasti an experience for both the eyes and the taste buds – it has to look the part. The marriage of flavours in this antipasti platter go terribly well with a bottle of red too – see below for an apt suggestion.
Ingredients Do not refrigerate the red wine – it’s a crime and you won’t have such a full-bodied, deep flavour.
1 tub of Green Queen olives
1 tub of black olives
1 pack of manchego cheese
1/ 2 packs of Iberico ham – this is the finest quality of parma ham, from Spanish black pigs. It is worth investing in
1 spizy chorizo sausage
1 can of sun dried red peppers
Balsamic vinegar and extra virgin olive oil for dipping
Crusty few slices of toasted ciabatta. I also like a few slices of soda bread – it soaks up the oil and vinegar something beautiful.
You don't want to just throw the food on the board because that's not chef-like, or pretty, so take your time to swirl the meat perfectly, and arrange the olives nicely.
Get your meat
Arrange nicely on the board and take a moment marvel at your work.
Get the bread and slice as much as you like off. If it's a big wodge of a loaf like below it's nice to have half the loaf on the board too with a knife, so people can serve themselves.
This next stage is arguably the best part of the antipasti platter - oil and vinegar! To impress guests I serve the oil in a glass ramekin.
Pour the vinegar into the oil, so when people go to dip their bread, it gets that authentic antipasti mix of vinegar and oil
Slice the cheese and arrange nicely on the plate next to the meat and bread. Scatter a few olives and add the oil and vinegar.
Don't forget the vino! Have a bottle of red on tap for those who know you only drink red wine with antipasti:
Your board is now ready, it should look like this:
I like to create both a large antipasti board, and little ones for people to walk around with. Serve with a hunk of bread in the middle, and your evening is done.
Enjoy with friends and family – they’ll be impressed by the board and it’s a great party piece that people can come back to throughout the evening. Scrum-diddly.