Recipes from the Grapevine Cottage

Recipes --> Appetizers --> Antipasti Platter

Antipasti Platter

Our neighbors, Brad and Bea, host a fun, theme-based summer party each year, complete with encouraging the guests to dress the year is was Cuban and we all learned to like Mojitos. Last year was “Cabo” themed (complete with a large papier-mâché replication of the famous stone outcropping), and this year was Italian. Their backyard was magically transformed into a lush Italian garden, with twinkle lights and Roman columns. (You can rent about anything from Partytime Rentals!) But the most fun is the food that everyone brings, again, in the theme. We decided on a big antipasti platter, since we do have a store filled with Italian salami, prosciutto and parmesan cheese! We added some other traditional foods, and here was the result.— Linda

Marinated Mushrooms

1/4 cup olive oil
4 large garlic cloves, halved lengthwise
1 pound small whole mushrooms, stems trimmed
1/4 cup shopped fresh Italian parsley
3/4 cup dry white wine
1/8 cup fresh lemon juice
1 tablespoon plus 1 teaspoon red wine vinegar
2 bay leaves

Heat oil in medium skillet over medium-low heat. Sautè garlic until fragrant, then add mushrooms and parsley. Saute until mushrooms are golden brown. Reduce heat to medium low and stir in the remaining ingredients. Cover and simmer for about 5 minutes. Season with salt and pepper. Cool to room temperature, then transfer to container, cover and chill for up to 2 days, but a minimum of 24 hours. Drain and bring to room temperature before serving.

Roasted Peppers with Parsley and Kalamata Olives

6 large red, yellow and orange bell peppers
Olive oil and balsamic vinegar
12 Kalamata olives, thinly sliced lengthwise
1 tablespoon roughly chopped fresh Italian parsley

Remove stem from bell peppers, cut in half and discard seeds and membrane. Flatten with hand, and place skin side up on foil lined baking sheet. Broil for about 10 to 15 minutes, or until nicely blackened. I usually turn mine over once for a few minutes. Place in a large zip lock bag for 20 minutes. Peel and discard skins, and slice into 1/2-inch strips. Arrange on plate, drizzle with oil and vinegar and top with olives and parsley. Serve at room temperature.

Citrus Marinated Olives

(makes about 3 cups)
1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablebspoon grated lemon peel
1 tablespoon. grated orange peel
1/2 teaspoon dried crushed red pepper

Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.