Southern Antipasto Platter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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So I am from the Appalachian Mountains of NC, and being from the South I have to show some love for some classic Southern favorites of mine in this diverse and interesting antipasto platter. Cut back amounts for smaller shindigs, or use the entire large tray as a funky, delicious meal for 4-6 (I always end up feeding armies). Read more . You can probably buy most of this stuff in the store for your convenience, but I'm a control freak and want to make it all myself. Give yourself a few days to throw all this together-none of it takes a lot of work, it's just a lot of stuff to throw together. I'll be sure to snag a picture of this gorgeous tray after I go shopping this weekend! Ingredients:
antipasti |
cheese straws |
toast rounds |
marinated tomato and cucumber salad stacks |
pickled okra spears |
spiced pecans |
cheese stuffed pimentos |
cola marinated country ham |
pickled oysters |
ingredients |
1 dozen cheese straws (buy them or make them--it's easy!) |
1 dozen slices of bread of your choice |
1 dozen fresh, shucked oysters with liquor (reserve shells for plating) |
1 dozen pimentos (cherry peppers) |
1 lb sliced country ham |
4 large roma tomatoes |
2 medium, seedless cucumbers |
1/4 lb fresh okra spears |
2 cups shelled, raw pecan halves |
2 cups cider vinegar, divided |
2 cups your favorite cola (coke, pepsi, rc, even dr. pepper) |
8 oz whipped cream cheese |
1 egg white |
1/2 c white, granulated sugar |
6 garlic cloves, crushed |
1 tbsp sugar |
1 tbsp water |
1 tbsb balsamic vinegar |
1 tsp mustard seed, divided |
1 tsp hot red chili flakes, divided |
1 tsp ground cinnamon |
1/2 tsp ground nutmeg |
1/2 tsp ground cloves |
1/2 tsp dill seed |
olive oil |
cracked black pepper and sea salt |
Directions:
1. For toast rounds:
2. Using a large, circular cookie cutter, cut the center of each slice of bread out and place on a cookie sheet. Brush lightly with oil and season with fresh cracked black pepper. Bake in a preheated 400 degree oven until golden brown and crisp. Allow to cool and use immediately or store in an airtight container for 3 days.
3. *****
4. For tomato cucumber stackers:
5. Slice tomatoes and cucumbers about 1/4 thick. Set on paper towels and salt lightly. Allow to drain for 10-15 minutes. Place tomatoes and cucumbers in a large bowl with a lid and coat with balsamic vinegar. Drizzle lightly with olive oil and season to taste with salt and pepper. Allow to marinate up to two days.
6. ****
7. For pickled okra:
8. Buy some if you are happy with the quality of jarred, store bought okras. If not, do this: Bring 1 cup of cider vinegar, 3 crushed garlic cloves, 1/2 tsp mustard seed, 1/2 tsp red pepper flakes, 1/2 tsp dill seed to a boil. Place okra in a nonreactive bowl with a lid. Pour vinegar mixture over okra and seal. Allow okra to marinate over night and up to two weeks before serving.
9. ****
10. For spiced pecans:
11. Preheat oven to 375 and line a baking sheet with aluminum foil. Combine egg white and 1 tbsp water in a bowl and toss pecans to coat well. Arrange pecans on baking sheet and sprinkle with (combined) cinnamon, nutmeg, clove, and 1/2 cup sugar. Bake 30 minutes or until nuts are super bubbly. Allow to cool completely before serving. Store in an airtight container in the fridge for up to two weeks.
12. ****
13. For cheese stuffed pimentos:
14. Carefully cut off the tops of your cherry peppers and scoop out as much of the seeds and ribbing as you can. Scoop whipped cream cheese into a pastry bag with whatever decorative tip you like and pipe cheese into hollowed out peppers. Chill until serving.
15. ****
16. For cola marinated country ham:
17. Take your pound of sliced country style ham and cut it into bite sized slices. Place it in a large zip top bag with 2 cups of your favorite cola. Allow to marinate overnight and up to two days. When ready to prepare ham, heat a large skillet over medium-high heat and pour cola marinade in. Add ham slices and cook until done. Serve with toothpicks.
18. ****
19. For pickled oysters:
20. Place oysters and their liquor into a large nonreactive pot. Heat pot until it just begins to boil and reduce to a gentle simmer. After 1 minute, remove oysters with a slotted spoon to another nonreactive bowl. Add to hot oyster liquor 1 cup of cider vinegar, 1/2 tsp red pepper flakes, 1 tbsp sugar, and 1/2 tsp mustard seed. Bring mixture to a boil and allow to go for 1 minute. Line a mesh strainer with cheesecloth and place it over the bowl your oysters are in. Pour pickling juice through the cheesecloth over the oysters. Allow oysters to cool before covering and refrigerating for at least 24 hours and up to 2 days. Plate in reserved oyster shells with a bit of pickling juice.
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