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Italian Antipasto Platter

Italian Antipasto Platter Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 –8
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 6 oz genoa salami, thinly sliced
  • 4 oz prosciutto
  • 4 oz pepperoni or soppressata
  • 6 oz provolone cheese, cut into wedges
  • 4 oz fresh mozzarella balls (bocconcini)
  • 1 cup marinated artichoke hearts, drained
  • ½ cup roasted red peppers, drained and sliced
  • ½ cup sun-dried tomatoes in oil, drained
  • 1 cup mixed olives (Castelvetrano and kalamata)
  • ¼ cup pickled pepperoncini or giardiniera
  • Handful of breadsticks or seeded crackers
  • Extra virgin olive oil, for drizzling
  • Small handful fresh basil leaves
  • Flaky sea salt and cracked black pepper

Method
 

  1. Fold salami into ribbons and arrange on a large board with prosciutto and pepperoni. Tuck provolone wedges and mozzarella balls in between.
  2. Scatter artichokes, roasted peppers, sun-dried tomatoes, olives, and pepperoncini into the open spaces.
  3. Add breadsticks or crackers, scatter basil, drizzle with olive oil, and season with salt and pepper. Serve immediately.

Notes

Let the cheese sit at room temperature for 20 to 30 minutes before assembling for the best texture and flavor. Pat marinated vegetables dry so the board doesn’t get slick. The platter can sit out for up to 2 hours; after that, refrigerate leftovers.