Wood-Roasted Antipasti Platter Recipe

Name: Wood-Roasted Antipasti Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound meaty mushrooms (porcini, chanterelles, maitake, portobellos); Olive oil; Sea salt; 1 pound each of 3 to 4 assorted vegetables, such as beets, baby carrots, parsnips, red bell peppers, eggplant, spring onions, radicchio, asparagus, and/or Brussels sprouts; 1 head garlic; 6 shallots; 3 to 4 sprigs rosemary, thyme, or marjoram; 1 handful of quality brine- or oil-cured olives, mixed or single variety; Serving wedges of one hard aged cheese, such as manchego or pecorino; Slices of one stellar cured meat, such as salami or prosciutto

Servings: persons

1 pound meaty mushrooms (porcini, chanterelles, maitake, portobellos)
Olive oil
Sea salt
1 pound each of 3 to 4 assorted vegetables, such as beets, baby carrots, parsnips, red bell peppers, eggplant, spring onions, radicchio, asparagus, and/or Brussels sprouts
1 head garlic
6 shallots
3 to 4 sprigs rosemary, thyme, or marjoram
1 handful of quality brine- or oil-cured olives, mixed or single variety
Serving wedges of one hard aged cheese, such as manchego or pecorino
Slices of one stellar cured meat, such as salami or prosciutto

1
Prepare a medium heat fire (350 to 375F) in a wood-fired oven or cooker, or cool down a previously fired oven to 250F for slow-roasting overnight.
2
Slice the mushrooms lengthwise, toss in olive oil and salt, and place in a small roasting pan.
3
Cut other vegetables into bite-sized pieces or, if baby vegetables, leave them whole.
4
Toss each type of vegetable in olive oil and salt and place each vegetable in its own small roasting pan.
5
Roast the vegetables in the oven until caramelized and tender.
6
Roast red peppers whole directly on the floor or in the embers of the oven until well blistered, about 10 minutes.
7
Place in a bowl, cover, and let stand for 15 minutes, then peel, seed, and cut into strips.
8
Roast the head of garlic until soft.
9
Cut the shallots in half lengthwise, toss with olive oil, salt, and the sprigs of herbs.
10
Roast in the oven until golden, caramelized, and tender.
11
Warm the olives and the cheese in the wood-fired oven just before serving.
12
Platter up and serve with crusty bread, fresh olive oil, and your favorite wine.
13
Buon appetito!

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound meaty mushrooms (porcini, chanterelles, maitake, portobellos), Olive oil, Sea salt, 1 pound each of 3 to 4 assorted vegetables, such as beets, baby carrots, parsnips, red bell peppers, eggplant, spring onions, radicchio, asparagus, and/or Brussels sprouts, and more.

Yes, Wood-Roasted Antipasti Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wood-Roasted Antipasti Platter

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