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Antipasto Platter

This antipasto platter features a colorful and diverse selection of cured meats, marinated vegetables, cheeses, and crispy bread. It combines various textures—from crunchy to silky—and vibrant flavors, arranged on a wooden board to create an inviting spread. The dish emphasizes assembly and presentation with minimal cooking involved.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g cured meats (prosciutto, salami, or ham) thinly sliced
  • 200 g assorted cheeses (mozzarella, aged cheddar, or gouda) cut into slices or wedges
  • 1 cup marinated artichoke hearts drained
  • 1/2 cup kalamata olives
  • 1 cup toasted baguette slices crispy and golden
  • 2 tablespoons extra virgin olive oil for drizzling
  • 1 tablespoon fresh herbs (rosemary or thyme) for garnish

Equipment

  • Wooden serving board or platter
  • Chef's knife
  • Tongs or small serving utensils

Method
 

  1. Arrange a large wooden platter or board as your base for assembling the antipasto spread.
  2. Lay out the slices of cured meats in loose folds or rolls, spreading them evenly across one side of the board.
  3. Place slices or wedges of cheese next to the meats, creating a colorful contrast in textures and flavors.
  4. Scatter the marinated artichoke hearts and kalamata olives around the meats and cheeses, filling in gaps and adding vibrant pops of color.
  5. Arrange crispy baguette slices in small stacks or fanned-out shapes nearby, inviting for dipping and snacking.
  6. Drizzle the olive oil over the cheeses and bread slices for extra flavor and a touch of shine.
  7. Garnish the platter with fresh herbs, such as sprigs of rosemary or thyme, to add aroma and visual appeal.
  8. Place the completed platter on your table, ready to serve and enjoy the vibrant assortment of flavors and textures.

Notes

Feel free to customize with your favorite pickles, roasted nuts, or other antipasto favorites.