Plain and simple: what makes a good antipasto platter?
- A charcuterie board: a nice selections of meats, cheese and crackers. Normally, I would’ve included more meat here, but for this selection, I had spicy genovese salami, Oka cheese spread, Danish extra creamy blue cheese and an assortment of Triscuits, crostinis and Bretons.
- Olives: an easily ‘snackable’ item with lots of flavour- I personally prefer Kalamata.
- Grapes: everyone likes wine, cheese, meat and some fresh green grapes- no?
Antipasto Kebabs: bocconcini, basil, cherry tomatoes and salami- mini caprese kebabs are always a crowd pleaser
- Baked feta-stuffed mushrooms: something meaty and warming that isn’t meat
- The Wine/Sparkler: they say the best thing to pair with an antipasto plate is a sparkling wine- specifically a rosé, which makes perfect sense. There are a lot of flavours going on on this table and it would
be nearly impossible to pair the perfect wine with the umami taste of mushrooms, the spiciness of salami, the creaminess of Oka cheese and the sharp taste of blue cheese, so what’s better than a nice light sparkler that doesn’t have very pungent/aggressive flavours?
*Maybe next time, I’ll get a better sparkling rosé than Beringer! For anyone that has had this, you know how sweet it can be.