Antipasto Platter

[iluvdiscruises]

I need to make a big one, a day in advance of a party. What would you include in it? It has to be cold...

I am hoping to NOT spend the $250 that my catering place is suggesting for it by doing it myself!

 

[maggiew]

Here is what I would include:

Genoa salame, pepperoni, capacola, proscuitto, and soprasetta
mozzarella cubes
roasted peppers, olives, maybe marinated artichoke hearts or mushrooms
pepperocini

Thats all I can think of for now.

Maggie

 

[Sossy]

The good cured meats (proscuitto etc) can be very expensive. I agree with the above, but with several kinds of olives. If you know how many people it is for then check ellen's kitchen for suggested amounts and cost. There is even a small antipasto platter at the bottom of the page.

 

[Gigi22]

You can do a mix of fresh and preserved veggies, cheeses and meats. How much time do you have to devote to prep work? The more you can prepare yourself, the less your cost.
I like to use marinated mushrooms. I also like grilled red and yellow peppers, zucchini and eggplant, and a variety of olives, baby gouda/edam cheeses--they can be cut in half to make them more manageable, and less expensive, to serve, plus some cheddar, and at least one sharper cheese. Firmer cheeses can be pre-cut into manageable portions. You can purchase a variety of nice sliced meats from your favorite deli. If you have foods that require cocktail picks to spear and eat make sure you have a container near the platter, and receptacles for the used picks.

 

[Ciao Mickey]

Some good imported provolone cheese, both mild and sharp, should/can be included.

 

[leight]

For economic antipastos I used to go to my deli department and ask if they have any cold cut ends. They sell them at a steep discount and I can cube or julienne as I chose to make my antipasto with much less cost.

A variety of olives, gardinieri salad, marinated artichokes, marinated peppers, sundried tomatoes - all of these can be added to the plate for color and interest.

How many people would you be serving for it to cost $250??

 

[iluvdiscruises]

Keep the awesome ideas coming!

The good cured meats (proscuitto etc) can be very expensive. I agree with the above, but with several kinds of olives. If you know how many people it is for then check ellen's kitchen for suggested amounts and cost. There is even a small antipasto platter at the bottom of the page.

Thanks for that link...I am thinking about 40 adults/10 kids.

You can do a mix of fresh and preserved veggies, cheeses and meats. How much time do you have to devote to prep work? The more you can prepare yourself, the less your cost.
I like to use marinated mushrooms. I also like grilled red and yellow peppers, zucchini and eggplant, and a variety of olives, baby gouda/edam cheeses--they can be cut in half to make them more manageable, and less expensive, to serve, plus some cheddar, and at least one sharper cheese. Firmer cheeses can be pre-cut into manageable portions. You can purchase a variety of nice sliced meats from your favorite deli. If you have foods that require cocktail picks to spear and eat make sure you have a container near the platter, and receptacles for the used picks.

Do you make your own marinated mushrooms/peppers/eggplant? If so, how?

Some good imported provolone cheese, both mild and sharp, should/can be included.

mmmmnnn....will definitely include these!

For economic antipastos I used to go to my deli department and ask if they have any cold cut ends. They sell them at a steep discount and I can cube or julienne as I chose to make my antipasto with much less cost.

A variety of olives, gardinieri salad, marinated artichokes, marinated peppers, sundried tomatoes - all of these can be added to the plate for color and interest.

How many people would you be serving for it to cost $250??

What is gardinieri salad? They quoted that for 40 adults/10 kids. I am sure (with your help disboarders!!) that I can do a nicer one for less!

 

[iluvdiscruises]

Here is what I would include:

Genoa salame, pepperoni, capacola, proscuitto, and soprasetta
mozzarella cubes
roasted peppers, olives, maybe marinated artichoke hearts or mushrooms
pepperocini

Thats all I can think of for now.

Maggie

Hi Maggie, Would you cube the mozz from a 1 lb. block of it? Or do they sell it cubed?? Thank you!!

 

[lizabu]

So easy and won't cost nearly that. I like to try to use all Italian meats like procciutto, mortadella,salami and capocollo and you can add assorted cheeses. For sure Italian cheeses if you can like parmesean, asiago and gorgonzola. You should also do black and green olives. Marinated artichoke hearts are good too. Just open a can of artichoke hearts add some olive oil and herbs and there ya go.

 

[lizabu]

Hi Maggie, Would you cube the mozz from a 1 lb. block of it? Or do they sell it cubed?? Thank you!!

cube it yourself...it's cheaper

gardinieri is kind of like pickles. Make it at least 3-4 days ahead. Cut up things like cauliflower, peppers, carrots, celery and other not strong tasting vegetable (no brocolli for example). Green beans or snow peas can go in too. I like to use various colors so it looks good. Add peppercorns and bay leaves for sure. You can add other whole spices if you like (not ground spices). Put it all in a jar or a bowl you can cover. Fill 3/4 with vinegar and 1/4 with oil. Which ever type of vinegar and oil you use makes different flavors. Let sit at least 3-4 days. The vinegar and spices flavor gets into the vegetables. Lots of people put gardinieri on their antipasto platters.

 

[disneylove69]

I get my cured meats at the Wal-mart deli. Very inexpensive and very good tasting. Try bulk type grocery stores for cheese. We have a Grocery Outlet where I live and they sale all types of yummy cheese at incredible prices.

 

[merekc]

Do you have access to a wholesale club?

Some of these items are getting away from a traditional antipasta plate, but many sell large jars of small pickles, pickled okra, marinated mushrooms, pickled asparagus and various olives for super cheap ($4-7 a large jar).

 

[Shmily1]

We have a Larry Giant Subs here that sells all those types of meats and many more for about $6/lb. They also have the cheeses for about the same price.

 

[leight]

the italian gardenieri salad is a pickled raw veggie salad- in the jar it has pepperocini, celery, carrots & cauliflower.

Also- to stretch the budget but still have the expensive proscuitio - try wrapping them around a bread stick. I like having different shapes on the plate so I will do that with proscuittio, cube salami, ham and cheese. Slice pepperoni (stick) and have the deli slice suppresatta and ham cappi very thin- and roll up. I usually serve with a variety of breadsticks, crackers and bread.

I'm sure you can do it for a lot less than $250. Do you have a sam's or costco? They have a lot of the specialty cheeses and meats less expensive than the supermarket deli or specialty shops.

 

[CheshireKittyKat]

For economic antipastos I used to go to my deli department and ask if they have any cold cut ends. They sell them at a steep discount and I can cube or julienne as I chose to make my antipasto with much less cost.

A variety of olives, gardinieri salad, marinated artichokes, marinated peppers, sundried tomatoes - all of these can be added to the plate for color and interest.

How many people would you be serving for it to cost $250??

MMMMM, dried bologna ends, yummy!

 

[Gigi22]

For the marinated mushrooms, you can go as plain or gourmet as you want. You clean and cut larger mushrooms into halves or quarters, keep the small mushrooms whole. Saute them quickly in olive oil, just until they are softened, not cooked through. Take them off the heat, let them cool down and pour your favourite vinaigrette dressing over them. Chill.

Grilling and marinating veggies is pretty simple. Wash and cut the veggies into pieces that are large enough that they won't fall through your grill. Salt the cut surfaces of the eggplant, and let it drain its juices off for about 30 min., then rinse the salt off. Brush the veggies with olive oil (you can use garlic olive oil if you want), fling them onto your pre-heated grill, and watch them closely. Take the eggplant and zucchini slices off the grill when they are lightly browned on both sides, but not squishy. Red, orange and yellow peppers can all be brushed with olive oil and grilled whole; turn to grill evenly on all sides, until the skins are lightly charred--then take them off the grill and stick them into a paper bag to steam about 20 min. You can then peel the peppers, remove the stem and seeds, and cut them up into strips or chunks--this is really messy to do, but quite easy. Once you have your veggies prepped, you can add a small amount of vinaigrette to them, or just serve with a light sprinkle of olive oil, salt and pepper and whatever chopped fresh herbs you want--basil, chives, oregano, thyme are all good.

 

[Carina]

Pickled asparagus

 

[mjkacmom]

Hi Maggie, Would you cube the mozz from a 1 lb. block of it? Or do they sell it cubed?? Thank you!!

I don't think I've seen cubed on an antipasto platter - I'd get small balls or sliced fresh mozzarella.

 

[maggiew]

I don't think I've seen cubed on an antipasto platter - I'd get small balls or sliced fresh mozzarella.

I don't know. I think most of the antipasto platters that I have seen from catering places or that you buy pre-made have cubed up cheeses.

But it doesn't really matter. I think any way you serve it, it will look nice. But I believe it would be cheaper for the OP to buy a block of mozzarella and cut it in cubes rather than get fresh, balled mozzarella.

Maggie

 

[leight]

MMMMM, dried bologna ends, yummy!

lol! Actually I've never had bologna on an antipasto platter. Maybe Mortadella. But I have julienned or cubed ham, salami, pepperoni, ham cappi or cappicola. I've also done that for chef salads. But I still add rolled cold cuts for those who want to make more of a sandwich. I like different shapes to add dimension/interest to the presentation. My family owned an italian deli/fresh pasta store and I once catered for Gotti's nephew and John Gotti himself complemented me on the antipasto and my mannicotti (they were both items that I was responsible for in the store). We always saved the cold cut ends and cubed them and tossed with a lite dressing to make an antipasto salad sold in the deli counter- I see the same thing in many supermarket delis.