Looking for a quick antipasto platter that uses a selection of fall flavors from cross-cultures? I am your woman today.  I’m serving up a bit of prosciutto direct from Parma, Italy.  What’s always nice with prosciutto? Many say melon, but it’s November for god sakes- no hostess worth her mostest would dare bust out a Chilean-grown locavore-ignorant cantaloupe this time of year! No, has to be something seasonal, complementary, well-paired but not well-played out.  Since I am also big on alliteration, I opted to pair my prosciutto with persimmon- take that my lovely Italian traditionalist amici!  Plus, the fuyu persimmons look so good right now they make me straight-woozy in the knees inamorata, so there you have it. 

Italy? Check. Japan? Check.  Now what about my locavore’s dilemma? I need a bit of Seattle to throw into the mix so we’ll go with good old Armandino and his buttery smooth salami from local cult gem Salumi.  But something’s missing. Shouldn’t every good antipasto platter have a decadent hunk of cheese? Yes, yes it should.  But where to go? When in doubt go old-world with new world flair and mix a couple of countries into the same wedge of fromage to boot.  Yes, we’ve got aged cheddar from England, but it’s infused with Portugese ruby port- score! 

Something has to bring this baby home though- I’m thinking something red to tie in the pink of the cheese and prosciutto.  Let’s see, multicultural feast on American soil bringing people together over food in November.  Oh yeah, that’s Thanksgiving, Il Giorno di Ringraziamento as our Italian friends call it.  So how about we go local again as well as tie in some of the flavor of the cheese by reducing some cranberries in port wine? The finished product is tart with a touch of sweetness that is far from cloying and can stand up to the rest of the big boy flavors on the plate.  Doesn’t hurt that she’s pretty, oh so pretty either.  There you have it, a minute inside the crazy mind of Salty Seattle- but doesn’t it all come together so nicely? And judging by the fact that it was gone in the first five minutes of guests’ arrival, I’ll say it tasted a’ight too!