Michelin-Star Vegetarian Antipasto Platter with Sun-Dried Tomato Tapenade

Allergens

Contains dairy, gluten, and tree nuts (from cheese).

Ingredients

• 2 oz. assorted artisanal Italian cheeses (e.g., Parmigiano
• Reggiano, Asiago, Provolone)
• 4 oz. cured meats (optional, if not strictly vegetarian
• e.g., Prosciutto di Parma, Salami, Mortadella)
• 1/2 cup sun
• dried tomatoes, packed in oil
• 1/4 cup Kalamata olives, pitted
• 1/4 cup marinated artichoke hearts
• 1/4 cup roasted red peppers, drained
• 1 small baguette, sliced
• Fresh basil leaves, for garnish

Instructions

1. Drain the sun dried tomatoes and chop them roughly.
2. In a food processor, combine the sun dried tomatoes, Kalamata olives, and roasted red peppers. Pulse until a chunky tapenade forms. Set aside.
3. Arrange the artisanal Italian cheeses on a large platter.
4. If using cured meats, place them in a separate stack on the platter.
5. Scatter the sun dried tomato tapenade across the platter.
6. Place the marinated artichoke hearts around the cheese and tapenade.
7. Arrange the sliced baguette around the perimeter of the platter.
8. Garnish with fresh basil leaves.
9. Serve immediately and enjoy!

Chef’s Insight

To add extra flair, drizzle the tapenade with a high-quality olive oil before serving.

Notes

For optimal flavor and texture, serve this dish at room temperature with crusty bread or crackers.