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.
: 5 minutes
: 0 minutes
: 8 servings
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.
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.
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