Fall Antipasto Platter

Fall-Antipasto-Platter-by-DiCorcia-Interior-Design-NY-NJCome Friday I’m perfectly content sitting outside by the fire, munching on some delicious bites and savoring a nice glass of wine. Don’t get me wrong, I love to cook and indulge in fancy (read: more complicated) meals, but after a long week it’s usually the last thing I want to do! I put together this little antipasto platter for a few guests this week and everyone loved it, so I thought it was worth sharing.

Typically antipasto platters include roasted red peppers, eggplant, tomatoes and other veggies best enjoyed during the Summer months. For the longest time I never even thought to assemble one outside of the season, until I had a similar version a few weeks ago at Frankies Spuntino that incorporated Fall produce.

I roasted the carrots with a few dashes of cardamom, and added a splash of lemon juice to the roasted cauliflower for a fresh zesty finish (see recipes below). I made the ricotta (recipe here) because it’s so easy and I’m picky about my ricotta (weird, I know!), but everything else I bought from our local Italian delicacy store – fresh mozzarella, smoked mozzarella, sopressata, prosciutto, Calabrese olives and fresh crusty Italian bread. I plated the food on this serving board that I use all the time – great for cheese plates, smoked salmon platters, roasted meats and their accouterments, etc.!

The antipasto platter is really more assembling than it is cooking, making it the perfect little meal after a long week!

What are some of you favorite recipes to make when your short on time (and/or patience)?

Roasted Carrots with Cardamom 

Ingredients:

  • 1 lb. carrots
  • 1 1/2 tbsp. good olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. cardamom

Preparation

  • Preheat oven to 425°.
  • Line a baking sheet with aluminum foil and coat with cooking spray.
  • Peel and slice carrots diagonally – around 1 1/2″ slices.
  • Toss carrots in a bowl with remaining ingredients.
  • Transfer to a baking sheet in 1 layer (do not overcrowd the pan, otherwise they will steam!) and roast for 20 minutes, stirring occasionally to ensure even roasting.
  • Adjust seasonings.
  • Serve at room temperature.

Roasted Cauliflower with Lemon

Ingredients:

  • 1/2 head of a medium cauliflower
  • 2 tbsp. good olive oil
  • 1/2 lemon juiced  – around 1 tbsp of juice
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper

Preparation

  • Preheat oven to 500°.
  • Line a baking sheet with aluminum foil and coat with cooking spray.
  • Separate cauliflower into florets – around 1 1/2″ in diameter.
  • Toss cauliflower in a bowl with remaining ingredients.
  • Transfer to a baking sheet in 1 layer (do not overcrowd the pan, otherwise they will steam!) and roast for 15 minutes, stirring occasionally to ensure even roasting.
  • Adjust seasonings.
  • Serve at room temperature.

*Note: The key to any good cheese platter is to buy good cheese and serve it at room temperature. I like my veggies to be the same temperature, but you can certainly serve them hot!

 

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