No cooking involved, antipasto platter.
One of my July 2012 recipes for National Foundation for Celiac Awareness, now Beyond Celiac.
This is one of my favorite appetizers for parties. My supermarket carries two brands of Italian style sliced meats, labeled gluten free in sealed packaging (no need to worry about deli slicer). One brand even offers a packet of a variety of salami’s that are excellent for an antipasto platter.
I have some gorgeous dishes, but you can easily just arrange everything on a flat platter (turkey platter works great) or wooden chopping board.
I don’t buy the jars of marinated artichokes, I find they are far too vinegary for my taste, so I prefer to drain a jar/can of regular, in brine, quartered artichoke hearts and leave them in homemade vinaigrette or not too vinegary bought gluten free Italian dressing. You don’t want any one vinaigrette or taste to dominate.
Freshly roasted red bell peppers. Again, I roast them in oven or on bbq instead of buying the jars. Once you have tasted freshly roast bell peppers , you won’t go back to the jars.
I also marinate the small balls of mozarrella in same homemade vinaigrette so background flavors are the same.
Look at the photo and just arrange different meats, cheeses and vegetables in sections on serving platter, then everyone helps themselves. Teenage girls seem to do a wonderfully creative (sometimes tooooo creative) arrangement on the platter.
My marinated mushrooms are very popular with Italian descent friends of mine.
recipe to follow.
