Antipasti – Forget What You Know About Wheat(c)

anitpasto w writing     Kitchen Wisdom Gluten Free Antipasti is a delicious appetizer platter to serve at special get-togethers at any time of year.  A tray of many cold individual appetizers, for generation’s antipasti has been served at family gatherings, especially during the holidays.  It welcomes everyone sample morsels of this and that.  Each item is brought together on a large platter adorned with beautiful leaves of lettuce, I recommend Red Romaine.  Bring together an assortment of cheeses, including at least two types.  Arrange vegetables, such as olives, marinated artichokes and roasted red peppers.  Purchase only the best quality Italian cured meats, such as Salame, Capicolla, Prosciutto, etc.  Be sure each meat is sliced very thin, so flavor will be robust on the tongue.  I encourage you to use whichever marinated vegetables or roasted peppers you enjoy.  I usually store all of the leftover items together in one container and use on salads during the week.


2 pounds gluten free amazing quality very thinly sliced Italian Cured Meats (an assortment of Salame, Capicolla, Prsciutto, whichever pleases your palate)

6 ounces Marinated Artichokes (click here for Kitchen Wisdom Gluten Free Recipe)

6 ounces Assorted Olives (Gaeta, Sicilian Cured, Kalamata, Green, etc.)

10 ounces thinly sliced Roasted Red Peppers (click here for Kitchen Wisdom Gluten Free Recipe)

1 pound hard Sharp and or Mild Cheese (Auricchio Provolone, Ricotta Salata, etc.)

1 pound Soft Cheese (Mozzarella balls or small twists, Fontina, Scamorza)

1 head Red Romaine Lettuce

6 ounces fresh vegetable like Grape Tomatoes

Preparation:  Slice the roasted peppers thin, and set aside.  Remove the vegetables from their marinating liquid, and set aside.  Mix the olives together, set aside.  Cube cold hard cheese and return to fridge until assembly.  Slice soft cheese and return to fridge until assembly.  Clean Red Romaine, remove each leaf from its core and pat them dry.  Retrieve a large serving platter and line it with individual overlapping whole leaves of Red Romaine.

    Assemble:  Determine your layout before beginning.  Start with the cured meats.  Retrieve a single slice and loosely overlap (roll) it into itself, place it on plate and repeat until you have rolled all of the meats.  Place each meat on a separate section of your platter. Place the cheeses if they are to be located individually (pictured, I added them last as they lined the center of the platter). Then place the vegetables and olives in their appropriate places.

Place a few toothpicks scattered about, top with plastic wrap and foil.  Place in the refrigerator until 20 minutes before serving.  Unwrap when ready to eat.

“Antipasti” by Liz Conforti, Forget What You Know About Wheat(c) 2015

See Other Kitchen Wisdom Gluten Free Recipes:

red peppers roasted w writing

Roasted Red Peppers 

artichokes marinated w writing

Marinated Artichokes

marinated mushrooms

Marinated Mushrooms

marinated mozzarella - Copy

Marinated Mozzarella

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