 |
Denise Gianatasio is a Northport Village resident, freelance writer and licensed agent at Signature Premier Properties in Northport. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com. |
| There is no better way to entertain guests than serving up an abundant, Appi Pleaser Platter (Antipasto), before the main course. Whether it’s for the holidays or an informal cocktail gathering, this ornate dish is always a crowd pleaser. Allow your imagination to help you create an artfully arranged assortment of savory bites. Choose from the many Italian delicacies easily found at your local specialty store or supermarket. The possibilities are endless…have fun with it. Your presentation can include selections such as: fresh sliced or cherry tomatoes, fresh basil leaves, crisp fennel, roasted (or grilled) red peppers, zucchini, eggplant, or any other vegetable you desire. Select and add a variety of briny tastes – a melody of olives, stuffed cherry peppers, pepperoncini, marinated artichokes, marinated mushrooms, and hearts of palm. The meat choices are endless; try imported hard Italian sausages (hot and sweet), salami, ham, mortadella, roast beef (thin-sliced) and prosciutto di parma. Also, a must-have when creating the ultimate antipasto platter–cheese. Be sure to include chunks or slices of hard cheeses like: parmesan, locatelli, and provolone. Try to use soft cheeses too! Fresh mozzarella slices or balls, burrata or ricotta are great selections to have on a nice slice of crusty baguette. I often like to serve this platter with a whole can of tuna or anchovies in the center; if you’re really daring, try sardines! There’s no making a mistake here. Last but not least, add fresh cannellini beans and fresh figs – believe me these finger foods, (sweet, salty, and sharp) will wake up the taste buds and engage all of the senses! I like to use a real large platter so I have lots of room to create. Put some selections in small separate bowls and incorporate them onto the platter – an extended pleaser. Oftentimes, to dress it up, I line the bottom of my serving platter with shredded lettuce. After you’ve created your platter, whether simple or elaborate, be sure you have incorporated an array of colors, flavors and textures. Then you are done! Now, drizzle the platter with a good olive oil, fresh pepper and sea salt, and serve with crusty slices of bread. The real goal here is to excite the palate, not fill up the tummy. Let the platter be your canvas! PLATTER UP and PLEASE! xoxo Denise |
|
20 lucky winners will win $500 each in prizes totaling $10,000. 