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Cooking Notes
T.M. Bennett
On a recent sweltering Boston evening, I amplified this to serve as dinner for 6. I added very small red potatoes, roasted red peppers, cherry tomatoes and arugula, dividing items between two large platters. We had two balls of burrata and home made ricotta. This made an attractive meal with minimal cooking. Figs with chestnut honey for dessert.
I served it as described in the spring with batter fried flounder.
Francesco-in-Umbria
This is a comment more on David's description of antipasto than on the above recipe. He has hit it right on the nose; I've never seen a better and more accurate portrayal of this Italian intro to a meal. Congratulations!
Susan
We love eating this way - we have similar plates for lunch frequently, including French style with pate, goat cheese and cornichons.
CAMarasco
I would swap out the fennel for either roasted red peppers or sun dried tomatoes, packed in oil, for a shot of color.
Caroline
This was great - I served small cruets of olive oil and balsamic glaze on the side for those who wanted it. Big hit!
judith
This is delicious and easy. My fennel slices came out a bit thicker than 1/8 inch, so I briefly blanched them in the same boiling water as used for the asparagus and peas. But what are the small round bright green things next to the asparagus? Olives? Not mentioned. Note the toasts in the lower left corner too.
Michele
Simply divine when made as written!
RuthyK
This is the most delicious and lovely looking dish - I made it for my book group and it was a smash hit. I will make it again and again
judith
This is delicious and easy. My fennel slices came out a bit thicker than 1/8 inch, so I briefly blanched them in the same boiling water as used for the asparagus and peas. But what are the small round bright green things next to the asparagus? Olives? Not mentioned. Note the toasts in the lower left corner too.
Terence
This sounds like a great antipasto platter. Will the boiled vegetables look appetizing without blanching them? For some reason I'd have thought that was necessary, but not sure.
JRussell
Absolutely yum! I made an aioli to accompany it, plus baba ghanoush without tahini and Mark Bittman's Grilled Lebanese Flatbread. It was a perfect spring meal. Thanks, David Tanis, as always.
T.M. Bennett
On a recent sweltering Boston evening, I amplified this to serve as dinner for 6. I added very small red potatoes, roasted red peppers, cherry tomatoes and arugula, dividing items between two large platters. We had two balls of burrata and home made ricotta. This made an attractive meal with minimal cooking. Figs with chestnut honey for dessert.
I served it as described in the spring with batter fried flounder.
Antonia
I made this based on your comments. What a hit. Thank you T. M. Bennett. Great idea.
Montana Mary
Very easy to gather these items together--had to substitute dry salami for the prosciutto and extra sharp cheddar from Wisconsin for the bufala. Mint was a nice surprise!
Caroline
This was great - I served small cruets of olive oil and balsamic glaze on the side for those who wanted it. Big hit!
CAMarasco
I would swap out the fennel for either roasted red peppers or sun dried tomatoes, packed in oil, for a shot of color.
Susan
We love eating this way - we have similar plates for lunch frequently, including French style with pate, goat cheese and cornichons.
Frances
Great inspiration. I pulled this together just for a simple Sunday night supper for myself, with a few clams on the side. Simple yet delicious.
Antonia
Absolutely delicious and it looked so pretty on the table.
Francesco-in-Umbria
This is a comment more on David's description of antipasto than on the above recipe. He has hit it right on the nose; I've never seen a better and more accurate portrayal of this Italian intro to a meal. Congratulations!
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