Antipasto Platter

Name: Antipasto Platter
Yield: 8–10 servings
Ingredients: 2–3 lb. mixed raw vegetables (such as endive, cauliflower, carrots, radishes, and/or fennel), cut into bite-size pieces; 1–2 lb. mixed pickled vegetables; 8 oz. mortadella or other pork charcuterie, thinly sliced; Grissini breadsticks, olives, and/or almonds (for serving); ½ lemon; Flaky sea salt; Pistachio and Mint Pesto; Pine Nut and White Bean Dip

Janice Tiefenbach8–10 servingsSource

italian american spring summer starter dinner

Ingredients

2–3 lb. mixed raw vegetables (such as endive, cauliflower, carrots, radishes, and/or fennel), cut into bite-size pieces

1–2 lb. mixed pickled vegetables

8 oz. mortadella or other pork charcuterie, thinly sliced

Grissini breadsticks, olives, and/or almonds (for serving)

½ lemon

Flaky sea salt

Pistachio and Mint Pesto

Pine Nut and White Bean Dip

Method

Arrange raw and pickled vegetables, mortadella, and breadsticks on a large platter in an aesthetically pleasing way. Squeeze lemon over raw vegetables; season with sea salt. Serve with dips.