Ingredients
Method
- Blister and blacken the peppers while roasting them. To achieve this, you can broil, grill, or cook them over an open flame. Close the brown paper bag with the charred peppers and steam them.
- After 15 minutes, peel the peppers, removing the seeds and ribs. Use a bag to catch trash and contain the mess—cut peppers into 1" strips.
- Using a pretty serving bowl, stack peppers, garlic, anchovies, herbs, salt, and pepper, and then dress with olive oil and balsamic vinegar. Marinate for at least an hour. Serve warm.
Notes
- There are many ways to arrange meats, slices of bread, and cheeses on an antipasto platter. A large cutting board is one idea. You could also use a big white plate with a simple design.
- To keep the food safe until your guests arrive, bring it inside and let it come to room temperature.
- If your outdoor space doesn't have a screen, you may also need a food cover or cloche to keep dust away.
- Put out cheese wedges. Cut bread slices in advance to help your guests. Pre-cut cheeses make it easy for guests to sample cuisine if you're holding the platter.
- Adding vegetables to an antipasto plate is a great way to vary the presentation and flavor of the dish.
- You can make an antipasto platter ahead of time, which is one of its best features. As it includes cold meats and cheese, you should put it in the fridge to keep it fresh.