Antipasto Recipe

Prepare cold components

Arrange the sliced salami, prosciutto and provolone on a large serving platter or wooden board in separate clusters so guests can select. Spoon the marinated mozzarella balls into a small bowl and place on the board.

Drain and arrange the roasted red peppers and marinated artichoke hearts in small piles. Scatter the mixed olives, pepperoncini halves, cherry tomato halves and caper berries into other small bowls or piles so the platter looks varied and colorful.

Make the dressing

In a jar or small bowl combine the minced fresh garlic, red wine vinegar, lemon juice, Dijon mustard and honey. Whisk or shake to combine. Slowly stream in the extra virgin olive oil while whisking to emulsify. Stir in the chopped fresh oregano (or dried), red pepper flakes, salt and freshly ground black pepper. Taste and adjust salt, acidity or sweetness as needed. Let the dressing sit at room temperature for 10 minutes so the garlic mellows and flavors meld.

Reserve about 2 tablespoons of the dressing to lightly brush the bread. Toss the marinated mozzarella balls lightly with 2–3 tablespoons of dressing to coat; place back in their bowl on the platter. Drizzle 2–4 tablespoons of dressing over the arranged peppers, artichokes and tomatoes to finish them.

Brush slices of baguette or focaccia lightly with the reserved dressing and toast on a grill pan or under a broiler for 1–2 minutes per side until warmed and lightly crisp. Alternatively, serve the bread untoasted so guests can rub with halved raw garlic if desired.

Scatter fresh basil leaves and a light dusting of grated Parmigiano-Reggiano across the platter. If desired, drizzle a little extra dressing over the entire board just before serving to highlight the fresh garlic flavor.

Serve immediately with small forks, toothpicks and napkins. Leftovers: store components separately (dressing refrigerated up to 5 days) and reassemble before serving.