As a woman of Italian descent there are a few things I believe in without question: family dinners, the vehemence of the “sauce”/ “gravy” debate (no dear readers, I won’t weigh in …we sparkle here, we don’t argue) and antipasto.  I believe antipasto is as basic and essential as the presence of water on a table. To be clear, I use creative license with my antipasto.  If it has cheese, a cured meat and a marinated vegetable I call it antipasto.  However, why should I limit myself there?  My most elaborate antipasto, arranged on a large framed mirror and accented with martini glasses, featured the classics but also included crostini, berries, nuts, stone ground mustard and all manner of delicious things.  It was delightful to the palate and, of course, the eye.

So what is it about an antipasto that I believe is so essential and timeless?   First and foremost let’s return to my philosophy of generous hospitality.   An initial food and drink offering is the warm greeting of any party.  It’s the handshake or (hopefully) warm embrace a guest is given welcoming them into an event.  I believe that every event should start with an emotional and visual impact that says “come in, pull up a chair, make yourself at home,” and a beautiful antipasto offering does just that.  It also takes the stress off a host by providing your guests with something to sate their hunger if the main course is still in the works.  You never want to leave guests sitting at a venue or a home hungry and anxious; it distracts from the event and sets the wrong tone.

An antipasto is also a widely appealing plate.  It can be designed to have something for everyone.  I like to pair homey and inviting cheeses like cheddar, Swiss and mozzarella with more “exotic” offerings like sharp gouda, bleu cheese and goat cheese.  This gives every guest the ability to find something familiar and accessible but also satisfies your “foodie” guests by providing something sophisticated. Pairing a selection of cheeses with berries, nuts, marinated vegetables and cured meats provides a wide range and diverse selection for your guests to pick from while they mix, mingle and settle in.   Adding some crostini, pita, small toasts, or breadsticks rounds out the platter, making it a more complete appetizer offering.

In addition to being delicious, antipasto can create a truly stunning display.  As with all things at an event, I believe the food should be visually appealing.  The arrangement of an antipasto should maximize its impact.  It should be both colorful and dynamic. Fruit and nuts provide pop and contrast to the more muted cheeses.   A larger, more elaborate display can play with levels and height by using martini glasses or other stemmed serving pieces.

The wonderful thing about an antipasto is that it does not require a great deal of culinary skill.  However, it is a chance to explore your culinary creativity by designing a unique presentation.  If you can cut cheese, roll meats and rinse fruit then the sky is the limit.  If you’re having a catered affair don’t be afraid to ask for different items to be included and arranged in an unique way.  Think of your antipasto as having the same visual impact for the appetizer course that a cake has for the dessert course.  This is your event’s opening statement, make it a dazzling one!