Italian Antipasto Platter Recipe

An Italian antipasto platter is the perfect way to bring a taste of Italy to your table. It’s a versatile and crowd-pleasing appetizer, combining an array of cured meats, cheeses, marinated vegetables, and fresh accompaniments.

An Italian platter is the perfect choice for gatherings because it offers a harmonious mix of flavors, textures, and vibrant colors, making it both delicious and visually appealing. It brings together a variety of cured meats, cheeses, marinated vegetables, and fresh accompaniments, catering to diverse tastes. This versatile dish is ideal as a centerpiece for entertaining, as it encourages sharing and fosters a sense of community, reflecting the Italian tradition of enjoying food together. Plus, it’s easy to assemble and can be tailored to suit seasonal ingredients or personal preferences.

Ingredients

Cured Meats:

• 100g Prosciutto
• 100g Salami (soppressata or Genoa)
• 100g Capicola

Cheeses:

• 150g Fresh Mozzarella (bocconcini or sliced)
• 150g Aged Parmesan (cut into shards)
• 150g Gorgonzola or Asiago

Marinated Vegetables:

• 1 cup Marinated Artichoke Hearts
• 1 cup Roasted Red Peppers
• 1 cup Mixed Olives (green and black, preferably Castelvetrano and Kalamata)
• ½ cup Sun-Dried Tomatoes in Oil

Fresh Accompaniments:

• 1 pint Cherry Tomatoes
• 1 Medium Cucumber (sliced)
• Handful of Fresh Basil Leaves

Carbs:

• 1 Baguette (sliced and toasted or fresh)
• Assorted Crackers or Breadsticks

Extras:

• 1 cup Grissini (thin Italian breadsticks)
• ¼ cup Balsamic Glaze
• ¼ cup Olive Oil (for drizzling)
• Freshly Ground Black Pepper

Instructions

1. Prepare the Base:

   • Choose a large wooden board, marble slab, or serving platter as the base for your antipasto. Arrange small bowls for items like marinated vegetables and olives.

2. Arrange Meats:

   • Fold the prosciutto into loose ribbons and arrange them in a cluster. Roll the salami and capicola into cylinders for a neat presentation.

3. Position Cheeses:

   • Place wedges or piles of each cheese variety around the board. Keep softer cheeses like mozzarella near firmer options for balance.

4. Add Marinated Items:

   • Spoon marinated artichoke hearts, roasted peppers, olives, and sun-dried tomatoes into the bowls. Space them evenly around the platter.

5. Layer Fresh Items:

   • Scatter cherry tomatoes, cucumber slices, and fresh basil leaves around the board. These add color and freshness to the platter.

6. Incorporate Carbs:

   • Fan out baguette slices, crackers, and grissini in open spaces for easy grabbing.

7. Finishing Touches:

   • Drizzle olive oil over the mozzarella and add a touch of balsamic glaze near the tomatoes. Sprinkle freshly ground black pepper over the cheeses and meats for added flavor.

Tips for Success:

• Seasonal Variations: Incorporate seasonal fruits like figs, grapes, or pear slices for a touch of sweetness.
• Balance: Ensure there’s a mix of textures (creamy, crunchy) and flavors (savory, tangy, sweet).
• Portioning: Plan for 100-150g of total food per person when assembling the platter.

Serve this antipasto platter with a glass of Italian wine, such as Chianti or Pinot Grigio, for an authentic dining experience. Buon appetito! 🍷