Italian · Starter · Easy
Antipasto Platter
Cured meats, cheeses, olives, and marinated vegetables arranged for grazing. The easiest impressive starter you will ever make.
The whole recipe in 60 seconds
Antipasto Platter, in 5 ideas
- Let cheeses come to room temperature for the best flavor.
- Fold cured meats into ribbons or rosettes for a professional look.
- Work in odd numbers of clusters for a natural arrangement.
- Leave small gaps, a crowded board looks abundant and inviting.
- Refill crackers and bread as guests graze.
What you need
Ingredients
- 4 oz sliced prosciutto
- 4 oz sliced salami
- 4 oz sliced mortadella
- 8 oz fresh mozzarella balls
- 6 oz aged Parmesan, cut into chunks
- 1 cup mixed olives
- 1 cup marinated artichoke hearts
- 1 cup roasted red peppers
- 1/2 cup cornichons
- 1/4 cup pepperoncini
- Crackers and sliced baguette
- Olive oil and balsamic for drizzling
How to make it
Directions
- Choose a large board, platter, or sheet pan as your base.
- Place small bowls of olives, artichokes, and cornichons around the board.
- Fold or roll the prosciutto, salami, and mortadella and arrange in clusters.
- Add the mozzarella balls and Parmesan chunks in the gaps.
- Tuck in the roasted red peppers and pepperoncini.
- Fill remaining spaces with crackers and baguette slices.
- Drizzle the mozzarella with olive oil and balsamic.
- Serve immediately at room temperature.
Buy deli ends and odd cuts for the meats, they taste the same arranged on a board and cost half as much.