Kitchen Stories states that it’s best to pull all ingredients and components out of the fridge a good 20 minutes prior to serving to ensure room temperature antipasti. Use a large enough board ...

This particular antipasto platters comes together quickly but it’s best to leave time for the marinade to soak in. You'll want to let it sit for at least 30 minutes, though a few hours would be ...

Steve Rawson, a deli manager, said crafting a great antipasto platter is all about creating “that best bite.” With each bite, “you want to hit two to three flavor profiles at once – sweet ...

The best antipasto recipes, ... In Italy, this table-served starter can be as simple as a bowl of olives, or it can take shape as a platter of assorted cured meats, cheeses, ...

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.

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- ...

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.

In two sensational salads—one an antipasto classic, the other a delicious tangle of grilled zucchini ribbons—mozzarella shows ...