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Antipasto Platter

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Antipasto
Halloween is tonight, and I have a crowd coming over.  After all the children have gone trick-or-treating we will have a casual dinner together.  This mini version of an Antipasto Platter is a perfect hors d’oeuvre to put out for guests so they have something to wet their appetite.  And the marinated olives…those are what makes this simple plate so special!

Antipasto

  • 10 slices imported prosciutto
  • Imported provolone cheese cut into 10 wedges
  • Boston lettuce
  • 1 pound fresh Italian olives
  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary

To Prepare Marinated Olives

In a sauté pan, heat the olive oil and garlic until the garlic turns golden.

Turn the heat off, and lay the thyme and rosemary in the pan and let the herbs infuse the oil for 30 minutes.

Place the olives in a bowl, and pour the olive oil over the olives.

Cover and refrigerate for at least six hours.

The Elegant Occasion Note:  The olives will keep for up to one week.

To Assemble the Antipasto

Line a platter with the lettuce leaves, so that the ruffled edges of the lettuce are facing out.

Roll each individual slice of prosciutto and place them around the plate, so they are resting on the lettuce.

Tuck the cheese wedges in between the prosciutto slices.

Place the marinated olives in the center of the plate.

The Elegant Occasion Note:  This dish can be assembled (with the exception of placing the olives on the platter) six hours in advance.  Cover the antipasto and keep it chilled in the refrigerator.  When you are ready to serve, place on the olives and the platter and bring to the table immediately.

The Elegant Occasion Wine Pairing: Chianti, Montepulciano or Valpolicella

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