Time: 20 min.
Complexity: easily
Servings: 8 - 10

There's nothing more impressive than a perfect antipasto plate paired with wine, especially when some of the appetizers aren't just a selection of store-bought delicacies, but small, homemade delights. For a stunning presentation, the platter should include several types of meats, cheeses, breads, dried fruits and nuts, and fresh fruit (ideally apples and/or grapes). This recipe suggests pairing the antipasto with several simple, yet restaurant-worthy, homemade appetizers: pear with ricotta and honey, wine-poached figs, and warm Mediterranean olives. You can serve all three or just one. Your guests will be delighted.

Ingredients:

Antipasto

• 700 g assorted deli meats, such as mortadella, Spanish chorizo, salami, thinly sliced
• 200g each of assorted cheeses, such as Manchego, blue cheese, aged Gouda, fresh mozzarella or Taleggio
• 170 g quince marmalade, thinly sliced
• Assorted breads such as baguette, Italian bread, and sourdough bread, sliced
• Crackers
• Dried fruits, such as dried apricots and dried cranberries
• Roasted nuts, such as almonds and pistachios
• Fresh fruits, such as grapes and sliced ​​apples

Pear with ricotta and honey

• 1 ripe Anjou or Bere-Bosc pear
• Half a lemon
• 0.5 cup whole milk ricotta
• Honey to drizzle
• 1 tbsp toasted pine nuts

Figs poached in wine

• 220 g dried figs
• 0.5 cups red wine
• 1/4 cup sugar
• 2 sprigs of fresh thyme
• Cheese and slices of bread, for serving

Warm Mediterranean olives

• 1/3 cup olive oil
• 1 large shallot, thinly sliced
• 3 cloves garlic, thinly sliced
• 3 tablespoons light brown sugar
• 2 tablespoons red wine vinegar
• 1 cinnamon stick
• 1 strip of orange zest (remove with a vegetable peeler)
• 2 cups assorted olives, drain the brine

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mortadella sausage, Gouda cheese, Taleggio cheese, almond, pine nuts, dried apricots, figs, pears, honey, Orange zest, olive, thyme

We recommend

Preparation:

Step 1
• Place the deli meats and cheese on a large wooden board or flat platter to come to room temperature, at least 30 minutes before serving.
Step 2
• Place cheese knives next to each type of cheese, small meat forks, and a small bowl for bones or used toothpicks.
Step 3
• If time permits, prepare at least one homemade appetizer, such as pear with ricotta and honey, wine-poached figs, or warm Mediterranean olives.
  
  
  Place bread and crackers in a basket to the side or directly on the board. Arrange fruit and nuts on the board or in small decorative bowls. Serve antipasto with red and white wine.
Step 4
• Pear with ricotta and honey:
  
  Halve the pear and remove the core, then slice, leaving the stem end intact to separate the slices. Squeeze lemon juice over the cut side of the pear halves.
  
  Sprinkle the ricotta with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then arrange it in two mounds on a plate. Place two pear halves on top of the ricotta, carefully fanning the slices out. Drizzle the pears with honey and sprinkle with pine nuts.
Step 5
• Figs poached in wine:
  
  Trim and halve the figs, place in a saucepan with the wine, sugar, salt, and black pepper, and bring to a boil. Reduce the heat and simmer until the wine has reduced by half and thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve with a strong cheese, such as blue or taleggio, or with a slice of bread spread with cream cheese.
Step 6
• Warm Mediterranean olives:
  
  Heat olive oil in a heavy-bottomed saucepan over medium heat. Add the shallot and garlic and cook until softened, about 5 minutes. Remove from heat and stir in the sugar, vinegar, cinnamon stick, orange zest, and olives. Season with salt and pepper to taste.

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