For a no-cook appetizer that never fails to impress, try making an antipasti platter. It's essentially all-in-one spread with meats, cheeses, vegetables and other light bites for guests to nosh on.

Antipasti originated in 16th century Italy as a take-off on the French hors d’oeuvres and Spanish tapas. For most, the centerpiece was typically a form of cured, sliced meat, such as prosciutto ...

16 fresh basil leaves, plus more for garnish. 8 ounces fresh ciliegine (cherry-sized mozzarella balls) Sixteen 5-inch miniature skewers or cocktail picks ...

An antipasto platter of green olives, white cheese and smoked red peppers laid out in imitation of the flag of Italy. (Bill St. John, Special to The Denver Post) Serves 8-12.

Recipe Provided by Chef John Brandt-Lee: Avalon Restaurant Ingredients: ½ lb Good Quality Leafy Greens (can mixed, baby spinach, baby arugula) Sea Salt and Fresh Cracked Pepper, To taste 2 Tbsp ...

An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.

Antipasto platters are traditionally touted as appetizers, but an assortment of cold cuts, cheeses and vegetables, partnered with Italian bread, can more than constitute dinner: chef’s salad ...

A platter of tasty finger foods will help your guests get ready for the Thanksgiving Feast without filling them up. Skip to Article. Set weather. Back To Main Menu Close. Quick Look- ...

An antipasti platter doesn’t have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.

The idea at Pulcinella Mozzarella Bar e Ristorante in the North End is that mozzarella, cured meats, and vegetables — along with crusty bread — can be more engaging than a traditional dinner.