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    Marinated Jarlsberg Antipasto Board

    Oct 11, 2019 · 36 Comments

    Jump to Recipe

    This post has been sponsored by Jarlsberg® Cheese. All opinions expressed are my own.

    The word ‘antipasto’ conjures images of luxurious spreads composed of everything from marinated olives to stuffed grape leaves to mini pizzas, cured meats, phyllo cups, and even marinated steak bites – and I’ve certainly done my fair share of such spreads here on Living the Gourmet.

    However, today we’re putting together an antipasto board that’s a bit more accessible, the sort of spread that could easily be put together on a weeknight when you just need ‘something special’ after hours, or for relaxed weekend dinners – and we’re doing so with a helping hand from our good friends over at Jarlsberg Cheese, more on them in just a moment.

    So, without further delay, let’s get started, and hopefully you’ll take away a few ideas for ‘piecing together’ your own perfect antipasto board.

    Assembling the Antipasto

    1) Olives. For me, plain black olives are for quick salads and cooking, and only rarely are they for eating on their own. Instead, we’re using a mix of Kalamata olives and stuffed Sicilian olives, which I’ve set in a bit of olive oil with a variety of seasonings. Not only does this look great, but more importantly it helps add a few layers of complexity to the spread’s overall flavor profile.

    2) Cured Meat. This is largely a matter of preference, but here are a few tips. Things like thinly sliced Genoa Salami, a quality soppresata, rolled prosciutto, thinly sliced salchichón, Lomo de Bellota, or Cherizo Ibérico, would all work excellently here. I would stay away from ‘soft’ meats, however, such as Salami Cotto, since the texture profile doesn’t really ‘meld’ with the rest of the board. However, that’s just my preference – the beauty here is in experimenting and finding your own ‘perfect’ spread.

    3) The Centerpiece. To my mind, a truly ‘good’ antipasto is centered around an item that ‘anchors’ or ‘grounds’ the entire spread. Today, that centerpiece is a bowl of marinated cheese – more on that below. However, this ‘anchor’ could be anything from a variety of cured meats, a dip or spread for crostini, really anything that grabs your attention attention, and sets the bar for the rest of the platter.

    4) Choosing the Cheese. Choosing the right cheese for antipasto is entirely based on context. If you have a ‘fresh’ tasting antipasto, meaning lots of ‘bright’ and ‘seasonal’ flavors, you’ll want a light, soft cheese. An example of a ‘fresh’ antipasto platter would include items such as a tomato salad, crostini with a fresh light pesto or gremolata, or lightly grilled sliced peppers. However, for a more ‘rustic’ themed spread, you’ll want a semi-soft to firm cheese that’s mild yet distinctive in its flavor. This is especially true if you’re going to be marinating the cheese, since an overly sharp or overly pungent cheese will simply overpower the marinade, while an overly firm cheese will be too dense to absorb any of the marinade.

    5) Jarlsberg Cheese. Jarslberg fits the bill for today’s antipasto perfectly. It’s a mild, semi-soft cheese made from cow’s milk, and hast just a hint of sweetness with a mild lingering nuttiness, making it perfect for marinating. It’s also great to slice up on its own, or for layering or melting on sandwiches, making it a wonderfully versatile cheese for everyday use. For more info, or to order some cheese for yourself, check them out over at www.jarlsberg.com.

    6) The Add-Ons. I decided to pair the marinated cheese with a side of shrimp prepared in olive oil and fresh lemon juice with a variety of Mediteranean themed seasonings, and a bowl of roasted spiced almonds. However, the ‘sides’ to the centerpiece could be anything that you think helps build the larger, cohesive mosaic that you have in mind.

    When to Serve Antipasto

    1) Don’t Wait. Don’t wait for the party to start. The best tip I can give on serving antipasto is to have it set out and waiting for your guests before they arrive so that they can begin picking from the minute they say “Hello.” Nothing sets the mood better than having your guests picking at their leisure from the moment they arrive.

    2) Late Light Lunch. Inviting some friends or family over, and then making a light meal out of an antipasto is one of my favorite things to do, especially when I add in things like homemade individual pizzas. Not only does this make preparing for the get together super simple, but it never fails to set a festive tone for the party.

    3) Tailored to the Meal. For today’s antipasto, I would really suggest ‘rustic’ themed meals, such as a Beef Bourguignon, or a Mediterranean flavor palate, such as a Butter and Sage Pasta.

    Print

    Marinated Jarlsberg Antipasto Board

    Print Recipe
    Pin Recipe
    • Author: Living the Gourmet
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 8-10 1x

    Ingredients

    Units Scale

    For the Shrimp:

    • 1 lb. shrimp – steamed
    • 1 tbs. capers – plus a tbs. of caper juice
    • 2 stalks celery – chopped fine
    • 1/4cup of fresh Italian parsley – stems removed and chopped
    • 4 – 5 green stems of scallion – sliced thin
    • 1/4 tsp. red pepper flakes
    • 1 tsp. fresh ground black pepper
    • 1 tsp. sea salt
    • 6 tbs. olive oil
    • Juice of 1 lemon

    For the Marinated Jarlsberg:

    • 6 – 8 oz. of Jarlsberg cheese – cut into cubes
    • 6 – 7 tbs. olive oil
    • 1 tbs. apple cider vinegar
    • 1 1/2 tsp. black peppercorns
    • 1/2 tsp. fresh ground black pepper
    • 1/4 tsp. sea salt
    • 1 large cloves of fresh garlic – crushed
    • Handful of fresh Italian parsley – chopped

    For the Spiced Almonds:

    • 2 cups blanched almonds
    • 1 tablespoon sea salt
    • 1/2 teaspoon cayenne pepper
    • 2 tablespoons butter, melted

    For the Marinated Olives:

    • 1/2 cup green olives
    • 1/2 cup black olives
    • 1/4 cup olive oil
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon ground corriander
    • 1 teaspoon ground rosemary
    • 1 teaspoon ground oregano
    • 1/2 teaspoon fresh ground black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon sea salt

    Instructions

    For the shrimp:

    1. Place a sauce pot filled half-way with water and bring to a simmer. Place the frozen, cleaned shrimp in a colander to rest on the rim of the pot and cover. Steam the shrimp until they turn pink.
    2. Remove from the pot and place the colander over a bowl to let the shrimp cool down while preparing the marinade.
    3. Place the olive oil, seasonings, lemon juice, sliced scallion stems, chopped parsley, capers and caper juice and toss.
    4. Add the shrimp to the bowl and toss. Taste for seasonings.
    5. Refrigerate until ready to use.

    For the Marinated Jarlsberg:

    1. Place the cubed cheese in a bowl.
    2. Combine the oil, vinegar, peppercorns, fresh ground black pepper, sea salt, and fresh Italian parsley in a bowl and stir, then pour over the cheese.
    3. Cover and refrigerate until ready to use.

    For the Spiced Almonds:

    1. Coat almonds in melted butter then roast in a large cast iron pan for about 5 minutes or until golden.
    2. Toss the toasted almonds in a large bowl with the salt and cayenne then serve.
    3. The spiced nuts can be stored in an airtight container for up to 1 week.

    For the Marinated Olives:

    1. Drain, rinse, and dry olives.
    2. Combine all the spices and herbs for the marinated olives in a bowl with the olive oil. Add the olives and toss to combine. Store in the refrigerator in an airtight container for up to 1 week.

    Nutrition

    • Serving Size: 1

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    If so, let me know in the comments down below, or post a picture to Instagram, or to Pinterest, and I’ll give you a shoutout on Instagram, or post your pin to one of my Pinterest boards!

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    Appetizers

    Reader Interactions

    Comments

    1. Stacie says

      11/10/2019 at 8:02 pm

      Ooh. That all looks so tasty. This is the kind of board I love to put out when it’s just me and a few girlfriends sitting around and dishing.

      Reply
    2. Cynthia | What A Girl Eats says

      12/10/2019 at 12:34 am

      Love your display! I could eat nothing but antipasto for dinner every night! Everything looks so delicious!

      Reply
    3. Cindy b says

      12/10/2019 at 1:45 am

      Mm this all looks so yummy!

      Reply
    4. angiesrecipes says

      12/10/2019 at 2:39 am

      wow Those are so perfect for holiday entertaining! I love those olives.

      Reply
    5. Sue-Tanya Mchorgh says

      12/10/2019 at 12:58 pm

      Thanks for sharing these tips for making a really great antipasto board. Everything looks so yummy. I can’t wait to have guest over so I can create my own.

      Reply
    6. Marysa says

      13/10/2019 at 2:14 am

      I love cheese, and this sounds like a great way to create an appetizer spread. Great for entertaining!

      Reply
    7. DAVID J MYERS says

      14/10/2019 at 12:29 am

      Catherine, Love Jarlsberg cheese, almonds and shrimp. Looks great to me! Take Care, Big Daddy Dave

      Reply
    8. Choclette says

      15/10/2019 at 3:25 pm

      Ooh, love the idea of marinating Jarlsberg. I’d never have thought of doing this with anything other than a soft cheese. I am absolutely going to have to try this.

      Reply
    9. Ramona says

      15/10/2019 at 3:43 pm

      Cool and inspirational post, I have never marinated cheese – what a genius idea! This is such a perfect idea for enetertaining which I must admit, I do a lot 😉 Superb pictures too.
      Thank you so much for sharing.

      Reply
    10. Leanne - Crumb Top Baking says

      17/10/2019 at 12:48 am

      This is just the type of antipasto board my husband and I love! And with the holiday seasoning quickly approaching, I know we’re going to be putting together lots of boards like this – for company and just for ourselves for Friday night snacking! BTW, I love your tip of having the board ready and waiting for guests when they arrive! I know I appreciate that when I go anywhere for a dinner party.

      Reply
    11. Kylee says

      17/10/2019 at 2:13 am

      I love jarlsburg, but never thought to marinate it! What a great antipasto platter.

      Reply
    12. Analida Braeger says

      18/10/2019 at 12:26 am

      Jarlsberg is one of my very favorite cheese and I have never marinated it. I am going to serve this at my next tapas party! Thanks!

      Reply
    13. Veena Azmanov says

      18/10/2019 at 6:02 pm

      Awesome combinations and yummy platter option. Best when loved ones are around.

      Reply
    14. Sharon says

      19/10/2019 at 12:15 am

      This antipasto board would be amazing with a few bottles of wine while visiting with friends.

      Reply
    15. Tynia says

      19/10/2019 at 4:20 am

      Hi! I’ve never made a cheese board before but I’m hoping to do one around the holidays. This is a great post! Thank you for the tips; pinned for reference 🙂

      Reply
    16. Marisa F. Stewart says

      19/10/2019 at 10:48 am

      We are definitely nibblers. Love antipasto and the ease of eating it. And I certainly agree with having it waiting for the guests rather than the other way around. That cheese would be gone in a heartbeat with our family. Marinating it certainly adds to the flavor.

      Reply
    17. Leslie says

      20/10/2019 at 11:39 pm

      My mouth is watering just going through this recipe! Love all the flavors used in this! Truly amazing!!!

      Reply
    18. Debbie says

      21/10/2019 at 3:56 am

      The Antipasto board sounds like a feast I want to be a part of. So much thought put into each serving on this board. All of it I want now , LOL.. Great display, I love this whole post.

      Reply
    19. Aline says

      21/10/2019 at 5:02 am

      The best part of a family gathering is the cheese board ahah These are such great ideas! I’ll be trying for sure!

      Reply
    20. Sara says

      21/10/2019 at 2:53 pm

      Such a great guide to making an antipasto board! The marinades for the olives and the cheese sound divine. I’m creating a few boards for an event in a couple of weeks, and will definitely be using your post as a resource!

      Reply
    21. Amy says

      21/10/2019 at 4:44 pm

      This recipe came at the perfect time with the holidays among us. Your board and the marinade looks fantastic. I am going to use this as a guide for our guest for our holiday parties!

      Reply
    22. Michelle Miller says

      29/10/2019 at 4:34 pm

      Antipasto is such a wonderful way to share finger food, eating tasteful and quite clean produce! Love it!

      Reply
    23. Aimee Mars says

      29/10/2019 at 4:47 pm

      I was JUST searching for antipasto recipes and now I have one! This is perfect for my party this week. I can’t wait to make it!

      Reply
    24. Jordin says

      29/10/2019 at 4:48 pm

      Perfect for a holiday party! And super easy to make, I love it!

      Reply
    25. Anjali @ The Picky Eater says

      29/10/2019 at 4:55 pm

      Love the idea of marinating Jarlsberg cheese! I’ve never done that before — and the rest of the platter looks delicious as well!

      Reply

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