Antipasto Platter Appetizer Recipe || KIN EATS

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Beth Le Manach says: For me, the most stressful part of entertaining is that moment when guests arrive. They end up gathering in the kitchen while I’m trying to get the dinner ready. And if you have an open kitchen, it’s even worse. So, I’ve devised this handy little appetizer platter that keeps guests busy and in their seats! 🙂 (Trust me, it works!)

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Antipasto Platter

1 package fresh mozzarella balls in water
1 tsp (5 mL) freshly chopped rosemary
1 tsp (5 mL) freshly chopped thyme
Sea salt and pepper to taste
1 jar kalamata olives
zest of 1 lemon
1 tbsp (15 mL) extra virgin olive oil
1/4 lb (115 g) thinly sliced sopressata
1/4 lb (115 g) thinly sliced prosciutto
1 jar red roasted peppers
1 jar artichokes in water
1 bag marcona almonds
1 package of breadsticks

Toss mozzarella balls with chopped herbs, olive oil, salt and pepper. Place in small serving bowl.

Drain olives and toss with fresh lemon zest. Place in small serving bowl

Place meats decoratively on large serving platter. Add olives and mozzarella bowls. Drain red peppers, place in bowl and add to platter. Drain artichokes, place in bowl, add to platter. Open almonds and place decoratively on platter or in bowl as well. Tuck in bread-sticks here and there.

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