Name: Antipasto Platter
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

A generous squeeze of lemon and a sprinkle of salt is what distinguishes good crudités from bad. (That, and no baby carrots.) The pickles and raw vegetables here keep things light before a heavy meal (as in, this pork roast, polenta, and red wine spaghetti), but feel free to mix and match depending on whatever’s your favorite. Serve with this creamy Pine Nut and White Bean Dip and zippy Pistachio and Mint Pesto. These recipes are all from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Antipasto Platter

vegetables

pickled vegetables

mortadella pork

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

lemon

Flaky sea salt

Pistachio and Mint Pesto

Pine Nut and White Bean Dip

Bon Appétit

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.

Antipasto Platter

Servings: 9

Cost: $0.73 /serving

Author : Janice Tiefenbach

Ingredients

Instructions

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