Greek Inspired Antipasto Platter.
Are you ready for snacks upon snacks upon snacks?!
Cause I think it’s about that time.
You guys, I am pretty sure there’s nothing better than a giant spread of appetizers. I only recently got into making and eating appetizers, but I am now HOOKED. Not only are they fun to make and put together, but umm, appetizers/snacks may just be some of the most delicious foods…
Hello, cheese, hummus, veggies and fruits.
All my favorites!
Here’s the deal. This week is clearly shaping up to be all about summertime food, cookout recipes and fuss free cooking. Basically everything you need to have a KILLER summer AND do all the entertaining…and eating… you please! YESS. The week before Memorial Day is all about preparation around here, eeer, well I mean preparation in the sense of breaking out all the summer recipes and just getting excited, you know?
In reality, I am not prepping a dang thing at the moment. Currently I am running around like the crazy person that I am doing too many things and trying look somewhat put together…not going to lie, I don’t look put together, but then again I don’t really care either (I mean really, whose going to see me?).
Come tomorrow I may try to like brush my hair or something, since I will be in New York attempting to teach two-hundred plus people about food photography…YIKES. Speaking of which, a lot of you asked why I am headed to New York. I’m going to be co-hosting an event with FeedFeed, Samsung and a few other bloggers on food photography. I’ll be making a recipe and talking through my photo process…should be very interesting. Also, you should know, I have never talked in front of a crowd before…again YIKES, but times like four!
So yeah, that’s what I will be doing tomorrow. Then I’ll be hopping right back on a plane tomorrow night only to get home in the middle night and drive an hour and a half back up into the mountains. Why… because um work, and um, I am so behind, and um, HELP!
Oddly, I’m not stressing out too horribly, although I should be… give me a few more hours, it’s gonna kick in.
This Greek Inspired Antipasto Platter.
I’m kind of OBSESSED with it. I mean, so many good things all in one place, plus endless amounts of carbs for dipping and scooping. So my kind of thing. 🙂
Here’s how this works. Typically an antipasto platter is made of heavy thinly sliced Italian deli meats, veggies and mozzarella cheese. I took that idea and twisted it slightly more in the Greek direction, so that it’s now kind of a Greek meets Italian appetizers. Basically it now has EVERYTHING.
Okok, so in no particular order, let’s go through the platter…
…goat cheese stuffed sweet cherry peppers
…assorted deli meats
…roasted red bell peppers
…marinated feta cheese
…fresh fruits + veggies
…fresh pitas, pita chips and breadsticks…duh
See, EVERYTHING you need for an amazing platter!!
Best part is that this is really simple and quick to throw together. Most of the ingredients are actually store-bought or fresh and then I’m giving you my two easy recipes for marinated feta cheese and marinated olives. Don’t let the ingredient list freak you out, it’s just a mix match of ingredients. All you need to do is arrange them on a platter and call it a day.
Done and DONE.
OH and the whole platter can be made in advance, covered and kept in the fridge until ready to serve. Just add the pitas, chips and bread sticks before serving and you’ll be good to go. Simple enough, right? And perfect for Memorial day!
- 15-18 sweet cherry peppers
- 4 ounces goat cheese
- 1 pound assorted thinly sliced deli meats (I use prosciutto + soppressata + salami)
- 1 jar marinated artichokes
- 1 jar roasted red bell peppers
- 1 jar oil packed sun-dried tomatoes OR sun-dried tomato pesto
- 8 ounces fresh mozzarella or buffalo mozzarella rolled in fresh herbs
- marinated feta recipe follows
- marinated olives recipe follows
- 1 cup homemade or store bought hummus + olive oil for drizzling
- fresh basil + radishes + cherry tomatoes or other fresh veggies
- apricots + strawberries + fig jam + honey or other fruits
- fresh pita + pita chips + bread sticks or other breads/crackers
- 6 ounces block feta cut into 1/2 inch cubes
- 1/4 cup fresh herbs (I like thyme basil, oregano)
- pinch of crushed red pepper flakes
- olive oil enough to cover the cheese
- 1/2 cup olive oil
- 6 cloves garlic peeled
- 2 cups mixed olives I used kalamata and green olives
- crushed red pepper flakes to taste
- Take the sweet cherry peppers and gently stuff them with the goat cheese.
- Arrange all the ingredients on a large platter or wood cutting board. Drizzle a little olive oil over the hummus. Serve with assorted breads and crackers so people can mix and match their bites depending in their tastes.
- Add the cubed feta, herbs and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
- Add the olive oil and garlic to a small saucepan and set over medium low heat. Bring the oil to a simmer and then reduce the heat to LOW. Simmer, for 10 minutes, stirring occasionally until fragrant. Remove from the heat, stir in olives. Add crushed red pepper to taste. Can be served warm or chilled. Olives can be stored in a glass jar in the fridge for up to 1 week.
Thinking major YESES all around here. Bring on the snacks. ?