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Marinated Jarlsberg Antipasto Board

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
  • 45 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:

  • 68 oz. of Jarlsberg cheese – cut into cubes
  • 67 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

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