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Antipasto Platter

An antipasto platter features a variety of cured meats, cheeses, marinated vegetables, olives, and bread arranged on a large serving board or platter. It combines contrasting textures such as crunchy, soft, and chewy, with flavors ranging from salty and savory to fresh and tangy, creating a colorful and inviting display of Italian-inspired appetizers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g cured meats (such as prosciutto, salami, or coppa)
  • 200 g assorted cheeses (such as mozzarella, aged cheddar, or provolone)
  • 1 cup marinated vegetables (like artichoke hearts, roasted red peppers, or grilled zucchini)
  • 1 cup pitted mixed olives (green and kalamata)
  • 1 bag crusty baguette or artisan bread, sliced
  • 2 tablespoons olive oil for drizzling or dipping
  • 1 handful fresh herbs (such as basil, thyme, or rosemary) for garnish

Equipment

  • Serving platter or large tray
  • Chef's knife
  • Small bowls for olives and spreads
  • Tongs or wooden skewers

Method
 

  1. Arrange the slices of cured meats and cheeses beautifully across the center of your platter, maintaining a balance of colors and textures.
  2. Pile the marinated vegetables and olives into small bowls or scatter them around the platter, adding pops of color and variety.
  3. Slice the baguette into bite-sized pieces and arrange them around the platter, or serve them separately for dipping.
  4. Drizzle olive oil over the bread slices and the arranged ingredients for added richness and flavor.
  5. Garnish the platter with fresh herbs to add a fragrant, colorful touch.
  6. Finish by offering small tongs or skewers for guests to pick up their favorite bites, creating a communal and inviting scene.

Notes

Feel free to customize the ingredients based on seasonal produce and your preferences. Serving at room temperature enhances flavors and textures.