Every antepasto platter will be different, based on your geographical region, food preferences, and budget.
My wife and I decided that since it is quite hot out, we did not want to cook, but we also did not want to eat out. So I rummaged through the pantry and fridge and came up with this selection.
Today’s antepasto included hard boiled egg, marinated artichoke hearts, fire-roasted red bell peppers, dilled Brussels sprouts with garlic cloves, two different Wisconsin cheeses, green and black olives, and a fresh tomato bruschetta of ripe tomatoes, onion and olive oil. I also grilled some pita breads.
Traditionally, an antepasto platter will also include aged and cured meats (ham, salami, prosciutto) but we didn’t have any on hand.
I won’t include any nutritional data, because everyone that reads this will make a different version. Go a little crazy! Mix it up and at the same time, use what you have readily available. Make it easy on yourself.
And have fun eating!