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Straight down view of a large board or antipasto.

Antipasto Platter


  • Author: Kari Peters
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

The quintessential Italian version of a cheese board, this Antipasto Platter is the ultimate ‘no cook’ appetizer or even a meal. It’s all about assembling together a number of tasty ingredients and then it’s all snacking. One thing I like to do is create my own olive oil marinade which makes all the veggies taste extra special.


Ingredients

Units Scale

1 pound assorted cured meats, prosciutto, genoa salami, capicolla, sopressatta etc.

1 pound assorted cheeses, I used Sottocenere al Trufula, Casatica di Buffala, gorgonzola, sliced provolone, and parmigiano reggiano chunks, and asiago

8 ounces fresh mozzarella balls, called bocconcini, 2 cups or 24 mozzarella balls

Marinade Oil:

1/3 cup olive oil

1 clove garlic, minced, or 1/2 teaspoon garlic powder

1 teaspoon Italian seasoning, no added salt or sugar

1/2 teaspoon sea salt + 1/4 teaspoon black pepper

Veggies:

1216 cherry tomatoes, optional see notes

24 small leaves of basil, see notes

1 cup drained olives, 1 – 6-8 oz jar

112 ounce jar roasted red peppers, drained

1 cup drained artichoke hearts, from a 6 ounce jar

116 ounce jar pickled asparagus, drained, or 16 fresh spears roasted in the oven

1/2 cup sweet cherry peppers or pepperoncini, drained

Extras:

Sprigs of basil leaves and/or rosemary sprigs to decorate

16 ounce container honeycomb, use as much or little as desired

16 ounce jar fig jam or Sicilian orange marmalade, or fresh figs/sliced oranges

8 ounces assorted crackers, I use Simple Mills and Blue Diamond almond

Grissini, focaccia, or sourdough

Roasted pistachios or almonds


Instructions

Start by mixing together the ingredients for the oil marinade. Divide the marinade evenly between the mozzarella balls, and all of the drained veggies.

Toss each one to combine and allow to marinate for at least 30 minutes while you assemble. Or you can refrigerate them 1 day ahead of time and bring back to room temperature to ‘melt’ the olive oil.

If you’re making the Caprese skewers pictured, alternate placing the marinated mozzarella, cherry tomatoes, and basil leaves onto small skewers, about 5″ long.

Next assemble everything as desired on a large platter(s) or very large board. I like to break things up by having the marinated veggies and jam in individual bowls.

Then place a few cheeses on their own small wooden boards. From there fold the salami slices and place them around the veggies etc.. Then arrange everything else around these bowls and fill in the gaps.

Serve with crackers and/or the grissini or (breadsticks), focaccia, or sourdough.

Notes

The cherry tomatoes and basil leaves are to make the Caprese skewers which are optional but fun when you’re making a big board. You can omit them and just serve the marinated mozzarella. Or make skewers with some of the roasted peppers when tomatoes aren’t in season.

  • Prep Time: 30
  • Category: Appetizer
  • Method: Assembling
  • Cuisine: Italian

Keywords: Antipasto, Easy Antipasto Recipe, Antipasto Recipe, Italian Antipasto