Spring Antipasto Platter
Updated July 11, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bunches small spring onions or scallions
- Salt
- 1bunch asparagus, about 1 pound, tough ends removed
- ½pound sugar snap peas
- 2medium fennel bulbs, trimmed and sliced crosswise into ⅛-inch-thick rings
- 4ounces thinly sliced prosciutto, salame, mortadella or lardo
- Flaky sea salt or fleur de sel
- Black pepper
- Extra-virgin olive oil
- Basil or mint leaves
- 1pound fior di latte, bufala mozzarella, burrata or fresh ricotta, at cool room temperature
Nutritional analysis per serving (6 servings)
377 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 23 grams protein; 653 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler. Put a large pot of water on to boil.
- Step 2
Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It’s fine if they become blackened in spots.) Remove pan and let cool to room temperature.
- Step 3
When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
- Step 4
Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately. (Alternatively, compose individual plates with all components.)
Private Notes
Comments
On a recent sweltering Boston evening, I amplified this to serve as dinner for 6. I added very small red potatoes, roasted red peppers, cherry tomatoes and arugula, dividing items between two large platters. We had two balls of burrata and home made ricotta. This made an attractive meal with minimal cooking. Figs with chestnut honey for dessert.
I served it as described in the spring with batter fried flounder.
We love eating this way - we have similar plates for lunch frequently, including French style with pate, goat cheese and cornichons.
This is a comment more on David's description of antipasto than on the above recipe. He has hit it right on the nose; I've never seen a better and more accurate portrayal of this Italian intro to a meal. Congratulations!
Love a more veggie forward antipasto. Good inspiration. I did not use the broiler but roasted all the veg: broccolini, asparagus, snaps, green onion and fennel, all were good but the fennel, would not include again. Had a nice salami, burrata, castaveltrano (sp) olives and crusty bread. And fresh basil and mint from the garden. I topped the last few slices of bread with a parmigiana regianno.
Simply divine when made as written!
This is the most delicious and lovely looking dish - I made it for my book group and it was a smash hit. I will make it again and again
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