This post may contain affiliate links. See my privacy policy for details.
Nothing beats an antipasto platter when you don’t want to cook! Make my homemade crostini, get your favorite meats and olives, hummus or even baba ganoush and you have a fun, beautiful meal!
There’s nothing I love more than a delicious antipasto when I have friends over. This yummy cheese, meat, and vegetable combo is a dish that everyone will enjoy and it makes a great appetizer for an evening in with friends when served with a relaxing glass of wine. Of course, you can always make it just for you too – everyone needs some me time now and then and this will definitely do the trick!
How To Make an Antipasto Platter
- Drain any of the food that needs draining, like the olives and the jarred roasted red peppers.
- Using the lettuce or cabbage leaves as bowls, place any “wet” ingredients into them and arrange on the platter. You can see that we used it for artichokes, peppers, sauce, bocconcini, and more. This ensures that the rest of the ingredients on the board don’t get soggy.
- Place the remaining ingredients on the platter as desired. The basil gives the platter a beautiful smell and people can take pieces and pair it with food.
- Serve.
What is The Difference Between Antipasto and Antipasti?
Antipasto means “before the meal” and it’s the traditional Italian starter for formal dining. But as you know, Italians love their food and they rarely serve just one starter! So when multiple starters are served, antipasto becomes “antipasti”.
There’s a fun fact you that might help you win a table quiz someday!
How To Arrange an Antipasto Platter
This is the fun part! Your antipasto platter is sure to be the focal point of your table if it’s arranged well. Remember, people eat with their eyes before they’ve even tasted the food in front of them (well, I know I do!). It’s worth taking the time to artistically arrange the food on your antipasto platter instead of just lining it up in rows. This will encourage your dinner guests to mix and match the foods they like and make their own interesting combos!
Start with a large platter, cake plate, or marble slab and place some colorful olives or marinated veg in the middle, then add some fresh greens, berries, and tomatoes to fill in any extra spaces on the serving board. Edible flowers are also a lovely idea for space-fillers if you have any hanging out in your garden.
More Appetizer Recipes For You To Try
- Dill & Brown Sugar Roasted Carrots: also known as vegetable candy because of their delicious sweetness!
- 7 Layer Bean Dip : Always a hit!
- Cheesy Buffalo Chicken Zucchini Boats: another great way to add some veg into your diet with zucchini!
I’d love to see your creative platter displays when you try this one out! You can share your pics with me in the comments below! Happy creating!
Love,
Karlynn
Antipasto Platter Recipe
Ingredients
- 1 cup Kalmata olives
- 1 cup green olives
- breadsticks
- 12-15 crostini
- pepperoncini spread
- mini sweet peppers
- bocconcini
- smoked provolone
- assorted cheese of choice
- roasted red peppers
- genoa salami
- artichokes canned or oil preserved
- hungarian salami
- pepperoni or other small sausage
- fresh basil
- lettuce or cabbage leaves
Instructions
- Drain any of the food that needs draining, like the olives and the jarred roasted red peppers.
- Using the lettuce or cabbage leaves as bowls, place any “wet” ingredients into them and arrange on the platter. You can see that we used it for the artichokes, peppers, sauce, bocconcini and more. This ensures that the rest of the ingredients on the board don’t get soggy.
- Place the remaining ingredients on the platter as desired. The basil give the entire platter a beautiful smell and people can take pieces and pair it with the food.
- Serve.
Notes
Nutrition
PIN THIS RECIPE to your APPETIZER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Ernest Contreras says
excellent Recipe and platter presentation, one of my favorite ways to start a meal. I will prepare one this weekend .
Thanks
Chef Ernie
Aperitive says
I love smoked provolone and green olives. All kind of olives, actually!