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 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.

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.

It's not a holiday in my family without a big platter of antipasti. Every holiday, my aunt Estelle brings all the goodies from an amazing deli in Brooklyn. She leaves the presentation of the plate ...

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 cured meats. You can make a delicious and beautiful one from the many colors of the veget.

Placing condiments like tomato jam, olives, honey or vinaigrette in small bowls allows guests to infuse their serving of antipasti with a sweet or savory kick. Vegetables such as roasted red peppers ...