September 25, 2012 |

Incorporate Antipasta Across the Menu

By Melanie Wolkoff Wachsman


Don’t limit the antipasto concept to platters. Consider the suggestions below to stretch antipasto across the menu:

• Create an antipasto salad where assorted meats, cheese and vegetables sit over mixed greens.

• Offer antipasto-style subs, paninis, wraps or sandwiches built around standard platter ingredients such as salami, pepperoni and cheese or roasted artichoke hearts, peppers and olives.

• Create a specialty antipasto pizza topped with roasted vegetables, cured meats and cheese. Instead of pizza sauce consider covering the pizza with olive oil and herbs.

• Enhance traditional bruschetta with antipasto ingredients.

• Serve a bite-sized amuse-boche of olives, sliced cheese or vegetables to diners before the meal.

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