Once the first gathering is over, save time and expense by using the inevitable mountain of leftovers to make enough hors d’oeuvres to last a whole week long.

Anatomy of an antipasto platter

The perfect party food, antipasto platters are quick to prepare, can feed a crowd and have something that will please everyone. While we know there are no rules for this Italian hors d’oeuvre assortment, there are a few key guidelines, such as using the freshest, best quality ingredients you can. We spoke to the expert Tony DeLuca of DeLuca’s Specialty Foods to get a few pointers for first time antipasto artists.


Each platter should include both hot and cold meats. This means a couple of fresh sausages (like chicken or Italian) that have been broiled and sliced, and a couple of cold cuts (like paper thin prosciutto and salt-cured cacciatore sausage).

Cheeses are another must have. Offer two types—a harder cheese like grana padano to pair with red wine, and a creamy one, like DeLuca’s triple cream and truffle Brillat Savarin to pair with prosecco. Always slice some of the cheese, but leave an extra uncut piece so you won’t run out. You’ll need something to eat with that cheese, so include slices of crusty Italian bread. Another option is endive leaves—Tony says the bitterness of the endive is a perfect balance for the creamy cheese.

Don’t forget the pickled vegetables to cut the richness of the other foods. Hot eggplant, marinated mushrooms, pickled cipollini onions, roasted peppers, olives or any combination of the bunch are widely available. For the holidays, we love the piquillo and roasted red peppers stuffed with artichoke hearts from DeLuca’s.

At this time of year, Tony says antipasto platters should also include fresh bocconcini and something hot, like stuffed mushrooms. Serve the bocconcini beside the pickled vegetables or drizzle with lemon juice, olive oil, fresh basil and salt and pepper.

Don’t forget to keep presentation in mind: for colour, Tony suggests including a few crudité skewers of cherry tomatoes, sweet peppers and fennel—one of his favourite combinations. Not sure how much to plate? Tony suggests serving two pieces of each item per person. When in doubt ask for advice at your local specialty foods shop.

Prosciutto pastry rolls - Reader Recipe

This one comes from Garth Grover, and we knew after we sampled it at a party that it had to be shared. Play around with using different cheeses—romano, Parmigiano-Reggiano or whatever you have leftover from your antipasto platter would work well. The recipe is super simple, but Garth says he hasn’t found an easy way to slice the rolls while keeping a round shape. We like the rustic look.

1 package crescent rolls or frozen puff pastry, thawed
1/2 cup shredded grana padano cheese
1 jar prepared pesto sauce
8 slices Italian prosciutto, thinly shaved

Preheat oven to 375° F. Roll out crescent roll dough into four individual squares, or puff pastry to 1/4-inch thick. Spread on a thin layer of pesto. Sprinkle with cheese and then a layer of prosciutto. Tightly roll the dough in the direction of the prosciutto slices. With the seam down, slice into 1/4-inch thick rounds. Bake on an ungreased cookie sheet an inch or so apart for 8 to 10 minutes, or until golden. Let cool slightly on a wire rack before serving.

Roasted red pepper dip

1 small package light cream cheese
1/4 cup grated Parmigiano-Reggiano
1 cup marinated artichoke hearts
2 pickled cippolini onions
1 cup roasted red peppers
Salt and pepper to taste

Combine all ingredients in a food processor and pulse until pureed. This dip gets better over time, so let it chill for at least an hour or two before serving.

Antipasto bites

Just like they sound, this crust-less quiche can be any combination of leftovers from your antipasto platter.

1 small onion, minced
1 clove garlic, minced
1 tsp extra virgin olive oil
4 eggs
1/4 cup fine breadcrumbs
Salt and pepper to taste
1/4 tsp Italian seasoning
1/4 crushed red chilies
1 cup grated asiago
3 Tbsp chopped roasted red peppers
2 Tbsp chopped Italian parsley
1 1/2 cups chopped marinated artichoke hearts

Preheat oven to 325° F. In a frying pan, sautée onion and garlic with oil until tender set aside. In a medium bowl, mix together eggs, breadcrumbs, salt and pepper, Italian seasoning and crushed chilies. Stir in cheese, red peppers, parsley, artichokes and the onion mixture. Pour into a 8"x 8" buttered baking pan. Bake for 30 minutes until set. Cool, then cut into squares.

Steamed rainbow carrots with tarragon vinaigrette

If you want to keep the colour of the rainbow carrots, steaming or roasting is best. We got our local rainbow carrots at Crampton’s Market, 1765 Waverley St, 269-3355.

3 bunches rainbow carrots
1/2 cup canola oil
2 Tbsp red wine vinegar
1 Tbsp fresh tarragon, chopped
2 tsp honey
salt and pepper to taste

Fill a saucepan with steamer basket with about one inch of water. Wash and quarter carrots and arrange in the steamer basket. Heat saucepan to medium-high and cook, covered, until desired doneness. Remove from heat. In a large bowl, whisk together all remaining ingredients. Toss carrots in vinaigrette and serve.

Roasted broccoli and cauliflower with garlic

Local cauliflower and broccoli is widely abundant at specialty food stores and in supermarkets.

1 large head of broccoli, broken into florets
1 large head of cauliflower, broken into florets
2 Tbsp butter, melted (or canola oil)
4 cloves garlic, quartered
salt to taste
pepper to taste

On a baking sheet, toss all ingredients until evenly coated with butter or oil. Bake at 425ºF for 20 to 30 minutes until golden brown. Halfway through the cooking time, stir vegetables.

Pumpkin maple pot de crèmes

We got our Frosty’s Manitoba Maple Syrup from EatIt.ca, 603 Wall St., 772-2136.

1 3/4 cups pureed roasted pumpkin (you can used canned pumpkin, but not pie filling)
3 large eggs
2/3 cup local maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup half and half
whipped cream for garnish

Preheat oven to 350ºF. In a kettle, bring water to boil for a bain marie. In a large bowl, combine pumpkin, eggs and maple syrup until smooth. Add cinnamon, nutmeg, salt and half and half, mixing until smooth. In a 2” deep baking pan, arrange eight 1/2 cup sized ramekins. Fill each with mixture. Place the entire pan in the oven and pour in the boiled water until it reaches halfway up the sides of ramekins. Bake for one hour, or until a knife inserted in the centres comes out clean. Serve warm or slightly chilled and garnish with whipped cream.

Homemade Manitoban Apple Cider

Making your own apple cider isn’t as difficult as you think. It can be as simple as running a few apples through a juicer, or using a cider press. We figured we’d try the lower tech method for our 100 Mile thanksgiving. Try experimenting with a variety of apples to get the flavour you want.

36 Manitoban apples, washed, cored and quartered In a food processor, puree the apples until they are very finely ground. Place a few layers of cheesecloth over the mouth of a large pitcher. Place the pureed apples in the cheesecloth. Squeeze the apple puree, slowly, to extract all the juices. That’s it! You can enjoy your cider as is or flavour it with nutmeg, cinnamon, cloves, lemon or orange peel. If it’s too tart, add honey or brown sugar to taste. A splash of rum is another great addition.

Makes about four litres.

Warm green bean salad

Dish Tip: Try adding fresh herbs from the garden like dill, tarragon or parsley.

Vietnamese lime soda

We love ordering this fresh soda at local Vietnamese restaurants, and are love it even more with barbecue fare at home.

In a small saucepan, heat sugar and water on medium until dissolved to make a simple syrup. Cool. In a pitcher, combine syrup with lime juice and lime slices. Top with club soda serve over ice.