Autumn Antipasto

Name: Autumn Antipasto
Yield: 8
Ingredients: 1 cup roasted natural almonds (about 5 ounces); 1 pound large, moist dates, preferably Medjool, split in half and pitted; 1/2 pound Parmigiano-Reggiano cheese, broken into 3/4-inch chunks; 1/2 pound thinly sliced prosciutto, preferably prosciutto di Parma, halved

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This virtually instant hors d'oeuvre allows guests to assemble their own combinations of contrasting flavors.Plus: Ultimate Thanksgiving GuidePlus: More Appetizer Recipes and Tips

By Nancy Verde Barr

November 1998

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Recipe Summary

Yield:

Ingredients

1 cup roasted natural almonds (about 5 ounces)
1 pound large, moist dates, preferably Medjool, split in half and pitted
1/2 pound Parmigiano-Reggiano cheese, broken into 3/4-inch chunks
1/2 pound thinly sliced prosciutto, preferably prosciutto di Parma, halved

Directions

Step 1
Mound the almonds in the center of a large platter. Arrange the dates, cheese and prosciutto slices around the almonds and serve.

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Make Ahead

The assembled antipasto platter can be covered with plastic wrap and kept at room temperature for up to 6 hours before serving.

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Autumn Antipasto

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

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Autumn Antipasto

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Autumn Antipasto