How to build the best antipasto platter
From cured meats to pickled veggies, crackers, olives, and more, there's something here for everyone!
Servings: 12
Ingredients
Cured meats
- 6 ounces Genoa salami
- 3 ounces prosciutto
- 3 ounces bresaola
- 3 ounces coppa
- 3 ounces soppressata
Cheese
- 8 ounce Parmigiano Reggiano sliced
- 8 ounces mild provolone sliced
- 12 ounces marinated mozzarella balls
Olives
- 8 ounces Sicilian green olives
- 8 ounces oil-cured black olives
Pickled vegetables
- 6 ounces stuffed cherry peppers
- 6 ounces red roasted peppers
- 6 ounces marinated artichoke hearts
- 6 ounces marinated mushrooms
- 6 ounces lupini beans
- 6 ounces marinated sun-dried tomatoes
- 6 ounces pepperoncini
Fruits and vegetables
- 6 ounces figs
- 10 ounces cherry tomatoes
Instructions
- Use the amounts as a general guideline since the size of your board will dictate how much you can fit. A large board (at least 16x24") is recommended.
- Place olives, mozzarella balls, and pickled vegetables into small bowls or dishes so that they don't leak onto the ingredients and board. Slice at least half of the provolone and parmesan to make it easier for your guests.
- Form the prosciutto into flower shapes, fold or roll the remaining cold cuts to give height, and arrange them in sections on all sides of the board.
- Place cutters, spreading tools, and toothpicks around the board so that it is easy for guests to serve themselves.
- To make the board more festive garnish with cherry tomatoes and rosemary or other herbs. Enjoy!
Notes
- There is no right or wrong for your antipasto board. Use the best quality ingredients you can find while focusing on a variety of meats, cheeses, and pickled items.
- Set up the board right before your guests arrive so that is at peak freshness and looks amazing.