The classic Italian Antipasto Platter is the ideal appetizer for any holiday gathering – simple to make, easy to eat, and bursting with colors, flavors, and textures. This version is packed with cured meats, cheese, and vegetables and served with an umami-packed anchovy vinaigrette.
A few weeks ago I was scrolling through Pinterest when I came across this Antipasto Wreath post by Krista over at Joyful Healthy Eats.
I literally gasped.
It’s not only gorgeous, but also super practical and FUN! And I knew in that moment that I had to make a version that celebrated my Dad’s antipasto platter recipe.
Dad’s antipasto is his signature dish. It’s presented at every single large family gathering without fail, and he’s used the exact same recipe for years.
I tweaked it a bit for this platter (sorry Dad!) but I did preserve one element that he’s a total pusher for – anchovies. In Dad’s opinion, no antipasto platter is complete without a generous helping of these tiny oily fish.
Me? I’m not a huge fan of whole anchovies. I don’t know why they make me squeamish in their intended state, but I just can’t get down with whole anchovies. But I CAN get down with them pureed into a delicious dipping sauce! Just like classic Caesar dressing, anchovies transform this vinaigrette into a rich, umami-packed experience that’s perfectly tangy and seriously addictive. …
