Antipasto Platter

This can be as straightforward or bold as what you have in your pantry or refrigerator. Guests select their favorites from the spread, so this is an appetizer that's guaranteed to please. Prep: 10 minutes.

Yield: Makes 8 to 10 servings

Ingredients

• 1  (10-ounce) box of breadsticks, crostini, or crackers
• 1  cup  niçoise or kalamata olives
• 1/2  cup  cornichons (or sweet or dill pickles)
• 1  (6-ounce) jar marinated artichoke hearts, drained
• 1  (12-ounce) jar pickled vegetables
• 1/2  cup  dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
• 1  pear or apple, sliced
• 1/2  cup  dried apricots, figs, or dates
• 1  cup  Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
• 1/2  cup  extra-virgin olive oil
• Sea salt, to taste
• Freshly ground pepper, to taste
• Fresh rosemary sprigs
• 1/2  cup  Dijon mustard
• Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp

Preparation

Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.