Cheese And Antipasto: Perfect Pairing For A Platter

Antipasto platters are a great way to impress your guests with a variety of Italian-inspired treats. The best antipasto platters have a mix of textures and flavours, with a variety of cheeses, meats, and vegetables.

For cheeses, it's good to have a mix of soft, semi-hard, and hard cheeses. Good options include gorgonzola, fontina, provolone, Parmigiano Reggiano, pecorino, marinated mozzarella, gouda, and smoked mozzarella.

Meats are also important for an antipasto platter. Cured meats like salami, prosciutto, bresaola, coppa, and sopressata are popular choices.

Lastly, don't forget to add some vegetables! Grilled or roasted vegetables like artichokes, peppers, mushrooms, and eggplant go well with the meats and cheeses. Olives, both marinated and plain, are also a great addition.

With these ingredients, you'll have a delicious and beautiful antipasto platter that your guests will love!

Mozzarella, Fontina, and Gorgonzola

Mozzarella

Mozzarella is a classic choice for an antipasto platter. Its creamy texture and mild flavour pair well with other ingredients. You can keep it simple and enjoy it as-is, or get creative by marinating it in olive oil, fresh parsley, red pepper flakes, and chopped sun-dried tomatoes for an extra flavour boost.

Fontina

Fontina is a semi-soft cheese with a creamy texture and a slightly nutty flavour. It's a great choice for an antipasto platter as it offers a nice contrast to other cheeses like gorgonzola and Pecorino Romano. Fontina is best served sliced or cubed to make it easy for your guests to enjoy.

Gorgonzola

Gorgonzola is a soft cheese with a strong, funky flavour. It's sure to add a punch of flavour to your antipasto platter. Leave it whole so your guests can spread it on crackers or bread.

Building Your Antipasto Platter

When building your antipasto platter, aim for a variety of textures and flavours. Here are some tips to create a well-rounded and visually appealing platter:

• Centrepiece: Start by choosing a centrepiece, such as a bowl of marinated mozzarella or roasted red peppers.
• Stagger Small Bowls: Place small bowls of marinated items like olives, mushrooms, or artichoke hearts, and a sweet element like honey or fig jam.
• Arrange the Cheeses: Place the soft cheeses like gorgonzola whole, and slice or cube the harder cheeses like fontina and Pecorino Romano.
• Meats: Include cured meats like salami, prosciutto, and capicola. Slice the whole cured meats and fold or roll the softer meats for a whimsical touch.
• Fill the Gaps: Add fresh seasonal fruits and vegetables, roasted bell peppers, and toasted almonds to fill any blank spaces on the platter.
• Serve: Wrap the platter and store it in the fridge until you're ready to serve. Don't forget to bring it to room temperature before serving. Provide grilled bread, crackers, toothpicks, small forks, plates, and spoons for drizzling honey or jam.

Marinated vegetables

When creating an antipasto platter, it is important to consider the variety of flavours and textures that will be present. For example, artichoke hearts and sun-dried tomatoes offer a rich, tangy flavour, while roasted red peppers provide a touch of sweetness. Olives add a salty, savoury note, and mushrooms bring an earthy flavour.

In addition to the types of vegetables, the marinade itself can also be customised. A basic marinade typically includes olive oil, herbs such as rosemary, thyme, or basil, and spices like salt, pepper, and red pepper flakes. However, you can experiment with different combinations of oils, herbs, and spices to find a flavour profile that suits your taste.

Ingredients:

• 1 small-medium eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
• 2 zucchini, cut lengthwise into 1/4-inch thick slices
• 1 red bell pepper, roasted and cut into wide strips
• 1 yellow bell pepper, roasted and cut into wide strips
• 1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
• 6 large cloves garlic, sliced thin
• 2/3 cup diced pitted black olives
• 1/3 cup minced fresh herbs (parsley, basil, oregano, thyme)
• 1/4 cup white wine vinegar
• Salt and pepper to taste
• Extra-virgin olive oil to taste

Instructions:

• Preheat your oven to 500 degrees Fahrenheit.
• Arrange the vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
• Place the vegetables in the oven and roast for 7 to 8 minutes on each side, or until golden brown.
• Once the vegetables are cool enough to handle, start layering them on a large dish. Begin with the eggplant, drizzling it with olive oil and adding some of the garlic, herbs, and olives. Sprinkle with vinegar and season with salt and pepper to taste.
• Continue layering the vegetables, adding the peppers next, followed by the fennel, and finally the zucchini.
• Cover the dish with plastic wrap and chill for at least 4 hours or overnight.

This recipe provides a delicious and colourful addition to your antipasto platter, offering a variety of flavours and textures that your guests will surely enjoy.

Salami, prosciutto, and bresaola

Salami

Salami is a type of cured sausage that can vary in flavour and spiciness. When selecting cheeses to pair with salami, look for options that can stand up to its robust flavour. Here are some suggestions:

• Sharp Provolone: Provolone is a classic choice for antipasto platters and has a strong, sharp flavour that pairs well with salami.
• Parmigiano Reggiano: Also known as Parmesan, this hard cheese has a nutty flavour and a grainy texture that adds interest to the platter.
• Mozzarella: Fresh mozzarella is mild and creamy, providing a nice contrast to the saltiness of salami. It can be served plain or marinated in olive oil, herbs, and spices for added flavour.

Prosciutto

Prosciutto is a delicate, thinly sliced ham that is best paired with cheeses that won't overwhelm its subtle flavour. Here are some cheese suggestions to complement prosciutto:

• Mozzarella: The mildness of fresh mozzarella allows the flavour of the prosciutto to shine through. It is a classic combination, especially when served with fresh basil and tomatoes.
• Burrata: Burrata is a type of fresh Italian cheese made from mozzarella and cream. It has a rich, creamy texture that pairs beautifully with prosciutto.
• Parmigiano Reggiano: The salty, nutty flavour of Parmigiano Reggiano can enhance the taste of prosciutto without overwhelming it.

Bresaola

Bresaola is an air-dried, cured beef that is often served with arugula, a squeeze of lemon, and a drizzle of olive oil. When selecting cheeses to pair with bresaola, look for options that complement its savoury flavour and delicate texture. Here are some suggestions:

• Parmigiano Reggiano: The sharpness of Parmigiano Reggiano can stand up to the robust flavour of bresaola while adding a nice textural contrast.
• Fresh Mozzarella: Mozzarella's mild flavour and creamy texture provide a nice balance to the savoury notes of bresaola.
• Goat Cheese: Goat cheese has a tangy, creamy flavour that can complement bresaola without overpowering it.

When creating an antipasto platter, it's important to remember that there are no set rules. Feel free to experiment with different combinations of meats and cheeses to find your favourite pairings. Enjoy the process of curating a delicious and visually appealing platter!

Breads and crackers

Types of Bread and Crackers

• Griddled French bread: Sliced French bread, lightly grilled, can add a crunchy texture to your platter.
• Crackers: Choose crackers that complement the other ingredients in terms of flavour and texture. Taralli, grissini (Italian breadsticks), or other crackers of your choice can be used.
• Gluten-free options: If needed, provide gluten-free alternatives such as gluten-free crackers or lettuce spears.
• Focaccia: Focaccia bread adds a touch of Italy to your platter and pairs well with the other ingredients.
• Ciabatta: Ciabatta bread offers a soft and airy texture, perfect for stacking various toppings.

Presentation and Serving Tips

• Separate platter: Consider placing the bread and crackers on a separate platter or board to prevent them from getting soggy from the marinated ingredients. This also allows for more space on the main platter.
• Arrangement: Place the bread and crackers in a basket on the side or directly on the board. You can also arrange them around the main platter to create a border.
• Freshness: Try to serve the bread and crackers fresh, and if possible, warm, to enhance the overall taste experience.
• Individual portions: For a more elegant presentation, you can provide individual portions of bread or crackers, such as small slices of French or Italian bread.
• Breadsticks: Breadsticks are a great option as they can be easily paired with various toppings and are easy for guests to grab.

Remember, the key is to provide a variety of textures and flavours that will complement the cheeses, meats, and other ingredients on your antipasto platter.

Olives and peppers

Peppers, on the other hand, bring a smoky, slightly sweet flavour to the antipasto platter. Roasted red peppers are a popular choice, but you can also use other types of peppers like cherry peppers, pepperoncini, or peppadew peppers. If you want to add a spicy kick to your platter, you can include pickled hot cherry peppers.

When arranging your antipasto platter, it's recommended to place the olives and peppers in small bowls to prevent them from leaking onto other ingredients. You can place these bowls in different sections of the board, staggering them around a central item like a bowl of fresh mozzarella.

Frequently asked questions