This super easy to assemble Summer Antipasto Platter has so much flavor and is incredibly satisfying. It’s absolutely perfect for eating outdoors from your patio to picnic. There’s no cooking involved here, just a few minutes of chopping and assembling. It’s one of my favorite ways to entertain, or for an easy date night dinner. Choose to mix and match according to what’s in season and the ripest for the best flavor!
4 slices prosciutto
8 slices genoa salami
2 ounces fresh soft cheddar
2 ounces soft herbed cheese
1 cup mini mozzarella pearls, halved, called Ciliegine
4 slices cantaloupe, 1/2″ thick
1 large heirloom tomato, sliced
1 cup halved cherry tomatoes, I used orange Sungolds
1 cup blackberries
1/2 cup blueberries
10 leaves basil, thinly sliced
2 tablespoons olive oil
1 tablespoon reduced balsamic
1 teaspoon flaked sea salt
Assemble everything listed as desired. Then drizzle with olive oil, balsamic, and sea salt.
To assemble as pictured, lay out the sliced heirloom tomatoes on each side of a large oval platter. (Mine is 16″ x 12″.) Top with the halved mozzarella balls and the sliced cherry tomatoes to make the Caprese salads.
Next wrap the 4 slices of melon with 4 slices of prosciutto and lay 2 by each of the Caprese salads on opposite sides of the platter.
Then place the 2 kinds of cheese on the opposite empty sides of the platter. From there fill in with the genoa salami folded into quarters and the berries. Sprinkle with basil.
You can tightly cover and refrigerate the platter for a few hours at this point.
Then when ready to serve drizzle with the olive oil, balsamic, and sea salt.
This serves 4 as an appetizer, but the 2 of us easily make a dinner out of this with crackers.
- Category: Appetizer
- Method: Chopping
- Cuisine: Italian
Keywords: Antipasto Platter, Summer Antipasto, Antipasto Recipe, How to make Antipasto, Antipasto Platter Ideas