I love the simple beauty of an antipasto platter. The plate, a blank canvas waiting for all those lovely colors and textures to come to life. Not to mention the treat it is to your palate -- savory, sweet, salty, sour, crunchy, chewy, creamy. Serious goodness, not much work.
This one included assorted cheeses, meats, pickled peppers, tomatoes, olives, stuffed grape leaves, brie and homemade fig jam, and marinated mushrooms, which were super yummy.
8 oz package baby bella or button mushrooms (I used Kitchen Pride baby bella)
1 T extra virgin olive oil
1 T white wine vinegar
1 clove garlic, grated or minced
1 T chopped fresh rosemary
1 T chopped fresh basil
2 T finely chopped red onion
1/8 t salt
1/4 t crushed red pepper flakes
Bring water to boil in small pot, and salt water. Remove stems from mushrooms, and add them to the boiling water. Reduce heat and simmer about 4-5 minutes. Drain. Combine mushrooms and remaining ingredients in a bowl, cover and refrigerate overnight.
Assemble platter -- you're ready for a party.