Whet the appetites of your Thanksgiving visitors or holiday party guests with this grand antipasti platter. The assembly directions and recipes come from San Francisco food stylist Bebe Black Carminito and her new cookbook, “The Curated Board: Inspired Platters & Spreads for Any Occasion” (Abrams, $25).
This board curates a selection of antipasti — it means “before the meal” in Italian — and other small bites, including tortellini skewers, fruit skewers and stuffed mushrooms.
“We love having an antipasti platter on the weekends before our main meal,” Carminito writes. “Sometimes, this ends up becoming our entire meal.”
Tortellini Skewers
Store-bought fresh tortellini skewered with cherry tomatoes, basil leaves, and mozzarella balls are beyond easy to prepare. Served with store-bought pesto and good-quality balsamic vinegar for dipping, these little appetizers are ideal for antipasti platters.
Makes 16 skewers
INGREDIENTS
16 fresh tortellini with any filling
Olive oil, for drizzling
16 cherry tomatoes
16 fresh basil leaves, plus more for garnish
8 ounces fresh ciliegine (cherry-sized mozzarella balls)
Sixteen 5-inch miniature skewers or cocktail picks
Store-bought pesto and balsamic vinegar, for serving
DIRECTIONS
Cook the tortellini according to package directions just until al dente; be sure not to overcook. Drain well in a colander or sieve and drizzle them with a little olive oil as they cool to room temperature.
For each skewer, spear one tortellini, a tomato, a folded-in-half basil leaf and a mozzarella ball. Repeat to make 16 skewers.
Place the skewers on a platter with the pesto sauce and balsamic vinegar in little bowls for serving. Garnish with basil leaves, if desired, and drizzle with a little more olive oil.
Melon, Grape & Prosciutto Skewers
This appetizer couldn’t be easier! You could also use green grapes and honeydew instead of the cantaloupe and red grapes for these simple but flavorful skewers.
Makes 16 skewers
INGREDIENTS
16 cantaloupe balls
4 thin slices prosciutto, quartered
16 fresh ciliegine (cherry-sized mozzarella balls)
16 red seedless grapes
DIRECTIONS
For each skewer, spear and thread a cantaloupe ball, a quarter piece of prosciutto, one mozzarella ball and one grape. Serve.
Find the recipe for these savory tortellini skewers, made with tortellini, cherry tomatoes, basil leaves, and mozzarella balls — perfect for an antipasti platter — in Bebe Black Carminito’s cookbook, “The Curated Board” (Abrams, $25). (Courtesy Marie Reginato)
Italian Stuffed Mushrooms
These spicy stuffed mushrooms are a delectable addition to any antipasti menu. If spicy doesn’t work for you, use mild Italian sausage and leave out the red pepper flakes and chile powder. This easy appetizer will still be savory and satisfying.
Makes 16 stuffed mushrooms
INGREDIENTS
16 large cremini or white button mushrooms, washed, dried and stemmed (reserve stems)
1 tablespoon olive oil, plus more for brushing and drizzling
4 ounces hot or mild Italian sausage meat
1/2 teaspoon fennel seeds
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon Italian seasoning
1/4 teaspoon hot Calabrian chile powder, or double the red pepper flakes
6 fresh basil leaves, finely chopped, plus small leaves for garnish
1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish (optional)
2 cloves garlic, minced
1/2 cup packed finely grated fresh Parmesan, plus more for garnish
4 Castelvetrano olives, pitted and finely chopped
Salt and freshly ground black pepper
DIRECTIONS
Arrange an oven …read more
Source:: The Mercury News – Entertainment
