Sunday, March 13, 2011

Italian Platter

Italian Platter
Serves: 2-8

OBJ: TCW be able to assemble a cheese & meat platter that she and her husband can eat for dinner in a lingering fashion

½ ball of fresh mozzarella, sliced thin
¼ lb sharp provolone, thinly diced
¼ lb fontina, thinly sliced
¼ lb gouda, thinly sliced into triangles
½ Cup crumbled goat cheese, mixed with chopped cranberries & slivered almonds
¼ lb good quality prosciutto di parma
¼ lb good quality salami
¼ lb good quality soppressata  
1 eggplant, sliced in ¼ in rounds
2 zucchinis, sliced into ¼ in rounds
½ C roasted red peppers, sliced
½ C marinated artichoke hearts
Fresh basil
Extra Virgin Olive Oil
S & P (salt and pepper)

1.      Roast Eggplant and Zuc: preheat oven to 425 degrees
2.      Lay your vegetables on a baking sheet, brush each with olive oil on both sides(about ¼ C in total)
3.      Sprinkle each side with salt and pepper
4.      Roast for 20-25 minutes
5.      Take out of oven, put aside


1.    On your large platter, gently fold your prosciutto into ribbons, one slice on top of another
2.    Roll your salami and soppressata, place on platter
1.      Place each of your cheeses into separate areas on your platter. Leave room so that they can be distinguished from each other
1.      Place your roasted red peppers and artichokes in the center of your platter in separate piles
2.      Fan out your zucchini and eggplant in another designated area
3.      Place 5-10 fresh basil leaves in one corner
4.      Lightly drizzle olive oil over vegetables and fresh mozz
5.      Sprinkle salt and pepper over vegetables and cheeses

Serve with crusty Italian bread, ciabatta bread, breadsticks, and seasoned olive oil for dippingJ

*** If you are doing this ahead of time, 2 things to note: place roasted peppers and artichokes on platter right before as the juices will run and make other items soggy and wrap in plastic wrap very tightly as the meats will brown if too much air gets in. ***

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