antipasto platter

Categories: Appetizers, Posted by Sandy Bergsten


8 ounces castelvetrano olives

6 ounces roasted marcona almonds with rosemary

6 ounces manchego

¼ pound of mortadella, sliced paper-thin



Drain the olives and place in a small dish or bowl.

Place the almonds in another small dish or bowl.

Cut the rind off the manchego cheese and thinly slice into triangles.

Roll the paper-thin mortadella slices into cigarette-like rolls. Cut in half.

Place the olives and almonds on a large platter (make sure you have a small dish for the olive pits). Fan out the manchego on one side and the mortadella on the other.


Serves 8


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