A Seasonal Vegetarian Antipasti Platter

11 Mar

Whenever I think of an Antipasti platter, I think of various cured meats, such as Prosciutto, Salami, Sopresatta, and Bresaola. The one pictured here, from Peter Lowell’s Restaurant in Sebastopol (West County Sonoma) was all Vegetarian and I didn’t miss the meat one bit! I’m definitely going to be ordering it again.

This one included Grilled Radicchio with Balsamic Vinegar (I think it was White Balsamic), a head of Roasted Garlic, a small slice of Frittata, Roasted Potato sprinkled with some Parmesan, Roasted Beets, Bosc Pear slices, a Mustard Greens Pesto (delicious!) and Kalamata Tapenade with Kumquat (a very nice creative twist!), Olives (including Castelvestrano which are one of my favorites), Caperberries and a couple of Pickled Red Chiles, Brie, Crostini, a bit of fresh, lightly dressed Kale, Curly Endive and Watermelon Radish.

I recommend trying to put together your own Vegetarian Antipasti–I think you’ll love it!

And of course, if you’re in the area, visit Peter Lowell’s…it’s one of the best places in town (open 7 days a weeks for breakfast, lunch and dinner).

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4 Responses to “A Seasonal Vegetarian Antipasti Platter”

  1. Dene March 18, 2012 at 3:14 pm #

    Gosh Kim…this sounds really good. Think I will try to do this for our daughters birthday dinner…if I get the time. We just had a Whole Foods open in our area so will look for the olives too.

    • Kim March 18, 2012 at 4:42 pm #

      You could make most of ahead of time, which is nice.

  2. Gina and Samantha March 18, 2012 at 6:04 pm #

    Thanks so much for “liking” our post! This antipasti platter looks amazing!

  3. Food Follower March 19, 2012 at 5:19 am #

    Hi Kim, thanks for stopping by my blog. This antipasti platter looks delicious. 🙂

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