Outdoor Entertaining Ideas: Antipasto Platter

It’s spring. It’s warm here in North Carolina (actually, with recent 90 degree days in May.. cue 4+ months of complaining about humidity) and finally deck season. Outdoor entertaining is all about keeping food simple – so you can spend less time in the kitchen, and more time outside with friends. It doesn’t get much easier than wine + cheese but if you’re anything like me, that pairing happens pretty frequently. Last week, I switched things up a little and went with an antipasto setup.

Here’s a quick breakdown of what we had:

Blood Orange Sangria

  • 1 bottle of Prosecco
  • 1 bottle of blood orange soda
  • 1 blood orange (or naval orange if that’s all that is available), sliced
  • 1 cup of frozen blueberries
  • 3/4 cup of orange juice
Ricotta + Arugula Pizza
  • 1 cup of whole milk ricotta, blended with a handful of fresh basil, parsley and salt + pepper to taste
  • Large handful of fresh arugula, tossed in olive oil and fresh lemon juice
  • Small, seedless grapes, sliced in half

Use pre-made pizza crust or cook according to your favorite dough instructions. Top with ricotta mixture, cook in 350-degree oven for 10 minutes. Once cool, top with arugula and grapes.

Antipasto Platter

  • Radishes with butter + sea salt
  • Marinated artichoke hearts
  • Marinated olives + peppers
  • Pepperonis
  • Fresh pesto
  • Cheeses – fontina, boursin, asiago, pecorino romano, mozzerella
  • Meats – mortadella, prosciutto, soppressata 
  • Roasted mini heirloom tomatoes
  • Crackers, baguette, cheese straws
I’m now pretty convinced that throwing things on a giant slab of butcher block and having people fend for themselves is my how all entertaining should be done. 

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6 Comments

    1. Wow! Everything looked so lovely, and I absolutely wanted to eat those yummy goodies. Totally agree that it's nit a bad idea to put things on a block and let guests choose for themselves. Much easier and more fun in the long run. Great post! Hugs…www.intheknowwithro.blogspot.com

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