Antipasti Board with Marinated Mushrooms
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1(24 oz.) jar Paisley Farm Marinated Mushrooms, drained
1 (12 oz.) jar marinated artichoke hearts, drained
1 (12 oz.) jar roasted red peppers, drained and cut into strips
½ lb. thinly sliced or cubed Italian cured meats (such as salami, prosciutto, capicola, and/or soppressata)
12 oz. marinated baby mozzarella balls (can also use plain), lightly drained
1 cup marinated olives, drained
5 oz. wedge gorgonzola cheese (roughly broken into large chunks)
1 cup cubed cheddar cheese (about 4 oz.)
1 small cucumber, thinly sliced
Leaves from 1 small head of radicchio
½ cup mixed nuts
¼ - ½ cup honey or jam (fig or raspberry jam work well)
1 baguette loaf
Olive or avocado oil
Instructions
- 1 small cucumber, thinly sliced
- Leaves from 1 small head of radicchio
- ½ cup mixed nuts
- ¼ - ½ cup honey or jam (fig or raspberry jam work well)
- 1 baguette loaf
- Olive or avocado oil
- First, you’ll want to toast the baguette to make crostini. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or aluminum foil. Set aside.
- Cut the baguette, at a diagonal, into slices that are about ¼-inch thick. Place in a single layer on the lined baking sheet and brush lightly with oil. You can also use the oil from the marinated mozzarella balls. Bake in the preheated oven for 15 to 20 minutes, or until the bread just starts to turn light golden brown. Remove from the oven and let cool.
- Now it’s time to arrange your antipasti board. There is a lot of flexibility here in terms of your personal arrangement and even the ingredients that you choose. The marinated mushrooms really are the star of show because they pair well with so many different things. The above list is what I like to use in addition to the mushrooms, but feel free to mix it up with different meats, cheeses, veggies, and condiments.
- For the arrangement, I like to use small bowls for some ingredients while using the board or platter itself for others. I use a mix of bowls for things like nuts and honey, as well as items that may have some brine or oil with them, such as the Paisley Farm Marinated Mushrooms, olives, and mozzarella balls. I then arrange things like meat, cheese, bread or crackers, and vegetables directly on the board. I also like to make small bundles with the more flexible meat, such as the prosciutto, while arranging meats like hard salami in more of a pile.
- Have some fun and arrange your board as you like, making sure to add the crostini that you made! Include a cheese knife (or butter knife), skewers or small forks, and small spoons for easy serving and enjoy!
