Antipasto Platter
Learn how to assemble an epic antipasto platter with some simple tips. It's an easy customized and beautiful appetizer meat and cheese board.
Servings: 6 servings
Ingredients
Antipasto Platter
- 6 ounces Sliced cured meats: Salami, Prosciutto, Sopressata, Pepperoni, etc.
- 6 ounces Fresh cheese: Bocconcini balls, chunks of Parmesan, slices of provolone or mozzarella
- 2 cups Vegetables: Artichokes, mushrooms, grape or cherry tomatoes quartered/diced
- 6 ounces Marinated Olives variety of green, black, kalamata
Vegetable marinade
- 1/4 cup extra-virgin olive oil
- 2 cloves finely minced garlic
- Salt and pepper
Optional
- Flatbread, crostini, crackers or crispy breadsticks
Instructions
- Whisk together marinade ingredients and toss with the vegetables. Refrigerate for at least 3 hours, and up to two days.
Assembly
- Place marinates veggies, and olives in separate small dishes and place on a platter or wooden cutting board. Arrange meats and cheeses on the platter around the bowls. Refrigerate up to 24 hours, covered with plastic wrap, or serve immediately.
- Tuck bread or crackers around the edges or serve on a separate plate just before serving.
Notes
Nutritional information is approximate and will vary by the items you include.
This platter is completely customizable. Choose as much or as little of the items as you like, and feel free to add things I didn't include.
Serve with flatbreads, crispy breadsticks or crackers.
Nutrition
Calories: 356kcal | Carbohydrates: 4g | Protein: 18g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 1538mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 356mg | Iron: 1mg
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