Antipasto Platter Recipe

Italian · Appetizer · 20 min total

A classic Italian appetizer platter featuring a colorful assortment of cured meats, cheeses, marinated vegetables, and olives, perfect for sharing.

Ingredients

• 8 oz (225g) prosciutto, thinly sliced
• 8 oz (225g) salami, thinly sliced
• 8 oz (225g) fresh mozzarella, sliced or bocconcini
• 6 oz (170g) provolone cheese, sliced
• 1 cup (150g) marinated artichoke hearts, drained
• 1 cup (150g) roasted red peppers, sliced
• 1 cup (150g) mixed olives (such as Kalamata and Castelvetrano)
• 1/2 cup (75g) sun-dried tomatoes in oil, drained
• 1/4 cup (30g) pepperoncini peppers
• Fresh basil leaves for garnish
• Extra virgin olive oil for drizzling

Instructions

1. Arrange the prosciutto and salami on a large platter, folding or rolling the slices for visual appeal.
2. Place the mozzarella and provolone slices in separate clusters on the platter.
3. Scatter the artichoke hearts, roasted red peppers, olives, sun-dried tomatoes, and pepperoncini around the meats and cheeses.
4. Tuck fresh basil leaves between the ingredients for color and aroma.
5. Drizzle a little extra virgin olive oil over the cheeses and vegetables.
6. Serve immediately at room temperature.

Tips

• Let the cheeses come to room temperature for best flavor.
• Can be prepared up to 2 hours ahead, covered and refrigerated; bring to room temperature before serving.
• Add crusty bread or grissini (breadsticks) on the side for a complete appetizer.
• Vary the meats and cheeses based on availability or preference.

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