Whet the appetites of your Thanksgiving visitors or holiday party guests with this grand antipasti platter. The assembly directions and recipes come from San Francisco food stylist Bebe Black Carminito and her new cookbook, “The Curated Board: Inspired Platters & Spreads for Any Occasion” (Abrams, $25).
This board curates a selection of antipasti — it means “before the meal” in Italian — and other small bites, including tortellini skewers, fruit skewers and stuffed mushrooms.
“We love having an antipasti platter on the weekends before our main meal,” Carminito writes. “Sometimes, this ends up becoming our entire meal.”
Store-bought fresh tortellini skewered with cherry tomatoes, basil leaves, and mozzarella balls are beyond easy to prepare. Served with store-bought pesto and good-quality balsamic vinegar for dipping, these little appetizers are ideal for antipasti platters.
Makes 16 skewers
16 fresh tortellini with any filling
Olive oil, for drizzling
16 cherry tomatoes
16 fresh basil leaves, plus more for garnish
8 ounces fresh ciliegine (cherry-sized mozzarella balls)
Sixteen 5-inch miniature skewers or cocktail picks
Store-bought pesto and balsamic vinegar, for serving
Cook the tortellini according to package directions just until al dente; be sure not to overcook. Drain well in a colander or sieve and drizzle them with a little olive oil as they cool to room temperature.
For each skewer, spear one tortellini, a tomato, a folded-in-half basil leaf and a mozzarella ball. Repeat to make 16 skewers.
Place the skewers on a platter with the pesto sauce and balsamic vinegar in little bowls for serving. Garnish with basil leaves, if desired, and drizzle with a little more olive oil.
This appetizer couldn’t be easier! You could also use green grapes and honeydew instead of the cantaloupe and red grapes for these simple but flavorful skewers.
Makes 16 skewers
16 cantaloupe balls
4 thin slices prosciutto, quartered
16 fresh ciliegine (cherry-sized mozzarella balls)
16 red seedless grapes
For each skewer, spear and thread a cantaloupe ball, a quarter piece of prosciutto, one mozzarella ball and one grape. Serve.
These spicy stuffed mushrooms are a delectable addition to any antipasti menu. If spicy doesn’t work for you, use mild Italian sausage and leave out the red pepper flakes and chile powder. This easy appetizer will still be savory and satisfying.
Makes 16 stuffed mushrooms
16 large cremini or white button mushrooms, washed, dried and stemmed (reserve stems)
1 tablespoon olive oil, plus more for brushing and drizzling
4 ounces hot or mild Italian sausage meat
1/2 teaspoon fennel seeds
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon Italian seasoning
1/4 teaspoon hot Calabrian chile powder, or double the red pepper flakes
6 fresh basil leaves, finely chopped, plus small leaves for garnish
1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish (optional)
2 cloves garlic, minced
1/2 cup packed finely grated fresh Parmesan, plus more for garnish
4 Castelvetrano olives, pitted and finely chopped
Salt and freshly ground black pepper
Arrange an oven rack in the center of the oven and preheat the oven to 375 degrees. Line a small sheet pan with parchment paper.
Place the mushrooms cavity side down on the prepared pan and brush them with olive oil. For the filling, finely chop the reserved mushroom stems and place in a small bowl.
In a medium nonstick skillet over medium heat, cook the sausage, stirring occasionally, until no longer pink, about 3 minutes, breaking it up with a wooden spoon.
Add the fennel seeds, red pepper flakes (if using), Italian seasoning and chile powder and stir to combine. Add the chopped basil and parsley and cook for 1 minute. Lower the heat and add the reserved chopped mushroom stems and the garlic, cooking just until fragrant, about 1 minute. Remove from the heat and transfer the filling to a bowl.
Let cool for 10 minutes. Add the Parmesan and olives. Taste and add salt and pepper, as needed.
Turn the mushrooms over and brush them with olive oil. Using a small spoon, fill the mushroom cavities generously with the mushroom filling. Bake the mushrooms until they sizzle and their juices have rendered, 8 to 10 minutes.
Arrange on a serving tray and, if desired, drizzle with olive oil and sprinkle with a little more Parmesan. Garnish with basil leaves, if using. Serve warm.
Assemble the board.
Burrata and a Parmesan wedge
Mortadella
Sliced focaccia, taralli (Italian crackers), or Herbes de Provence Grissini
Giardiniera (Italian pickled vegetable relish), pepperoncini, marinated artichoke hearts, caperberries
Fig jam
Fresh rosemary sprigs, thyme sprigs, and basil leaves, for garnish
Pesto, good-quality balsamic vinegar, and extra-virgin olive oil
Tortellini Skewers
Melon, Grape & Prosciutto Skewers
Italian Stuffed Mushrooms
On a large wooden board, arrange the burrata and Parmesan wedge along with the mortadella, sliced focaccia, taralli, grissini, and almonds. Add small bowls of the giardiniera, pepperoncini, marinated artichoke hearts, caperberries and fig jam, both on and off the board. Garnish with herb sprigs.
Put the pesto sauce, balsamic vinegar and olive oil in small bowls and serve alongside. On separate plates or small platters, arrange the stuffed mushrooms and skewers, garnishing with basil leaves. Glasses of bubbling Prosecco or Aperol spritzes round out this antipasti feast.
— Courtesy Bebe Black Carminito, “The Curated Board: Inspired Platters & Spreads for Any Occasion” (Abrams, $25)
Find more of Carminito’s entertaining tips, as well as recipes for building out a showstopping cheese board, here.
