This Antipasto Platter is as well received in the summer months as in the fall and winter months. Two very easy recipes are included to make your platter stand out from all the others. Delectable nibbles for an appetizer for any event.
You can also substitute the sundried tomatoes for Roasted Grape Tomatoes or change up the roasted peppers to Marinated Roasted Red Peppers.
Antipasto means appetizer in its simplicity. It is a small plate served at the beginning of a meal. An antipasto platter can be large or small and with hot or cold items.
Helpful Items for This Recipe
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Acacia Wooden Cutting Board – 20 x 12 Inch Wood Serving Board
What does an Antipasto Platter Consist of?
Lovely Italian ingredients make up this gorgeous Antipasto Platter that everyone will enjoy. Ingredients are easily available in most grocery stores but will be for sure in any Italian market.
Ingredients
Marinated Bocconcini – The recipe for this follows and is very simple and delicious to make.
Warm Marinated Olives with Orange Peel – The recipe for this also follows and is a warm dish that can easily cool to room temperature and still be delightful.
Artichoke Hearts – You can buy these plain in the can or find some that are marinated.
Sun-Dried Tomatoes – These are excellent accompanying a slice of cheese or meat.
Fire-roasted peppers – These peppers are sweet and delicious on their own or with other items on a platter.
Peperoncini – These mildly spicy peppers add a little punch for anyone that loves the heat.
Hot Capocollo, 3 oz – Spicy and delicious, one of my favorite Italian meats.
Genoa Salami, 4oz – You want a variety of meats, and any of the Italian salamis work, but a variety is better.
Sopressata Salami, 4oz – This is also a great salami and may be flavored differently depending on the region it is from.
Prosciutto, 3 oz – A great deli meat that is almost a must on an antipasto platter.
Parmigiano Reggiano, 6oz – The undisputed king of cheese and a really good Parmesan by itself is a masterpiece. Get the good stuff.
Pecorino Romano, 8oz – This is brighter and tangier than Parmesan but has a great salty, slightly creamy texture in comparison.
Sharp Provolone, 8oz – This is a semi-hard aged cheese that is tangier, saltier, and more flavorful than its younger version.
Grissini (breadsticks) – These long and slender breadsticks are such a great complement to everything else served up on the platter.
Cherry Tomatoes – These add color and freshness and are so attractive still on the vine.
How to Make Simple Marinated Bocconcini
Ingredients:
- 16 oz bocconcini
- 1/2 cup fresh basil, chiffonade
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon crushed red pepper
- Salt and pepper to taste
Instructions:
Drain the bocconcini, chiffonade the basil leaves and mince the garlic.
Prepare the marinade in a small bowl by whisking the olive oil, minced garlic, red pepper flakes, salt, and pepper together.
In a large bowl, combine the bocconcini and marinade. Gently toss to coat and add the sliced basil; toss once more. You can serve right away or allow it to marinate on the counter for 30 minutes.
After marinating, taste and adjust the seasoning as needed. Serve also with your favorite crusty bread. Enjoy!
How to Make Warm Marinated Olives with Orange Zest
Ingredients:
- 1/3 cup extra virgin olive oil
- 2 cloves of garlic, minced
- Orange zest from half an orange, cut into strips
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 cup green olives
- 1 cup kalamata olives
- 1/2 teaspoon crushed red pepper
- Salt and pepper to taste
- 2 – 3 teaspoons of fresh lemon juice
Instructions:
Drain the olives and pat them dry.
In a small saucepan, warm the olive oil over low heat. Next, add the garlic, orange peel, rosemary, and thyme. Let the oil infuse for approximately 5 minutes, being careful not to brown the garlic.
Next, add the olives, along with the crushed red pepper, salt, and pepper to taste. Gently stir until the olives are evenly coated.
Continue to cook for another 5-10 minutes over low heat, stirring occasionally. The olives should be warm but not boiling.
Remove the pan from the heat and stir in the lemon juice.
Transfer the warm olives to a serving dish and serve while warm! Enjoy!
How to Make Italian Antipasto Platter
Start with your favorite platter or board. The size will vary depending on the amount of ingredients you use. For this recipe, a board of approximately 10”x20” was used, and there were enough ingredients to replenish the board for a second time.
Prepare your bocconcini and olives (see recipes).
Begin by placing the artichoke hearts, sun-dried tomatoes, fire-roasted peppers, and peperoncini in their own bowls to contain the oil and juices. Place them throughout the platter, along with the prepared bocconcini and olives, in their own bowls as well.
Next, slice your cheese and place it around the platter, filling in the space between your other ingredients.
Roll up or fold your meats and continue to fill up any spaces left on your platter.
From here you should have some space left over to place the grissini (breadsticks) and tomatoes. You can also add sprigs of rosemary, thyme, and basil leaves to make for a beautiful presentation!
Recipe Pro Tips!
Tips for a better Antipasto!!
- Let your cheese warm up for 20 minutes before slicing and serving.
- Stagger the ingredients, yet repeat colours and textures.
- Make sure the gaps are filled in. Fresh herbs work wonderfully for this, and add some fresh aromas to the platter too.
- Add a variety of meats and cheese, but keep them Italian; otherwise, it will be a charcuterie board instead.
- Have items with different textures and flavors. Add in sweet (like the roasted red peppers or maybe some grapes). Add in salty like the olives. Bocconcini gives you a creamy component and breadsticks, the crunchy.
- Make your platter as big or small as you like to feed the crowd that is needed. For me I can make a meal on this platter alone.
MORE FAVORITE ITALIAN RECIPES!!
We love Italian food and eat it often; here are some of our favorite recipes.
Antipasto Platter
Video
Ingredients
- Marinated Bocconcini
- Warm Marinated Olives with Orange Peel
- Artichoke Hearts
- Sun Dried Tomatoes
- Fire roasted peppers
- Peperoncini
- Hot Capocollo 3 oz
- Genoa Salami 4oz
- Sopressata Salami 4oz
- Prosciutto 3 oz
- Parmigiano Reggiano 6oz
- Pecorino Romano 8oz
- Sharp Provolone 8oz
- Grissini breadsticks
- Cherry Tomatoes
Simple Marinated Bocconcini
Ingredients:
- 16 oz bocconcini
- 1/2 cup fresh basil chiffonade
- 2 cloves garlic minced
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon crushed red pepper
- Salt and pepper to taste
Warm Marinated Olives with Orange Peel
Ingredients:
- 1/3 cup extra virgin olive oil
- 2 cloves of garlic minced
- Orange zest from half an orange cut into strips
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 cup green olives
- 1 cup kalamata olives
- 1/2 teaspoon crushed red pepper
- Salt and pepper to taste
- 2 – 3 teaspoons of fresh lemon juice
Instructions
Simple Marinated Bocconcini
Instructions:
- Drain the bocconcini, chiffonade the basil leaves and mince the garlic.
- Prepare the marinade in a small bowl by whisking the olive oil, minced garlic, red pepper flakes, salt, and pepper together.
- In a large bowl, combine the bocconcini and marinade. Gently toss to coat and add the sliced basil; toss once more. You can serve right away or allow it to marinate on the counter for 30 minutes.
- After marinating, taste and adjust the seasoning as needed. Serve with your favorite crusty bread. Enjoy!
Warm Marinated Olives with Orange Peel
Instructions:
- Drain the olives and pat them dry.
- In a small saucepan, warm the olive oil over low heat. Next, add the garlic, orange peel, rosemary, and thyme. Let the oil infuse for approximately 5 minutes, being careful not to brown the garlic.
- Next, add the olives, along with the crushed red pepper, salt, and pepper to taste. Gently stir until the olives are evenly coated.
- Continue to cook for another 5-10 minutes, over low heat, stirring occasionally. The olives should be warm but not boiling.
- Remove the pan from the heat and stir in the lemon juice.
- Transfer the warm olives to a serving dish and serve while warm! Enjoy!
- Start with your favorite platter or board. The size will vary depending on the amount of ingredients you use. For this recipe a board approximately 10”x20” was used, and there were enough ingredients to replenish the board for a second time.
- Prepare your bocconcini and olives (see recipes).
How to Assemble the Antipasto Platter
- Begin by placing the artichoke hearts, sun dried tomatoes, fire roasted peppers and peperoncini in their own bowls to contain the oil and juices. Place them throughout the platter, along with the prepared bocconcini and olives in their own bowls as well.
- Next, slice your cheese and place them around the platter, filling in space between your other ingredients.
- Roll up or fold your meats and continue to fill up any spaces left on your platter.
- From here, you should have some space left over to place the grissini (breadsticks) and tomatoes. You can also add sprigs of rosemary, thyme, and basil leaves to make for a beautiful presentation!
Comments & Reviews
Melanie says
This antipasto platter turned out so good! Easy to put together, looks impressive, and everyone kept going back for more.
Tara Noland says
So glad you enjoyed it!