Antipasto Toscana Recipe
Make Antipasto Toscana Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Charcuterie & Cheeses
Marinated Vegetables & Antipasti
Breads & Crunch
Fresh Herbs & Finish
Method
Charcuterie & Cheeses
- 1
Arrange meats
On a large wooden board or platter, fan out prosciutto slices in one area and overlap salami slices nearby so guests can easily pick up. Fold or roll prosciutto to create volume.
- 2
Place cheeses
Group the provolone (or Pecorino) wedges and bocconcini in separate clusters near the meats. If using larger cheeses, slice into bite-sized wedges or cubes. Make a couple small gaps between clusters for other items.
Marinated Vegetables & Antipasti
- 3
Prepare roasted peppers and artichokes
Drain roasted red peppers and artichoke hearts well. Place them in shallow bowls or pile on the board in small mounds. Drizzle 1 tablespoon extra-virgin olive oil over the artichokes and peppers and sprinkle a light pinch (about 1/4 tsp) of sea salt to pull out flavor.
- 4
Arrange olives and capers
Place Kalamata and Castelvetrano olives in small bowls or scatter in small piles on the board. Add the caperberries/capers nearby. If capers are very salty, rinse briefly and pat dry before placing.
- 5
Add sun-dried tomatoes
Slice oil-packed sun-dried tomatoes into strips and tuck them between cheeses and meats, or place in a small bowl. Reserve a teaspoon of their oil to drizzle over the board later.
Breads & Crunch
- 6
Toast the bread
If not already toasted, brush baguette slices lightly with 1 tablespoon olive oil and toast under a broiler or on a grill pan until golden and crisp (about 2–3 minutes per side). Let cool slightly.
- 7
Fresh Herbs & Finish
- 8
Dress and finish
Drizzle remaining 2 tablespoons extra-virgin olive oil and 2 tablespoons aged balsamic vinegar lightly across the platter, focusing on cheeses and roasted vegetables (avoid drenching the bread). Zest 1 teaspoon lemon over the fresh mozzarella and peppers for brightness.
- 9
Season
Sprinkle the 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper sparingly over the cheeses and vegetables — concentrate seasoning where flavors benefit most (bocconcini and roasted peppers).
- 10
Add herbs and serve
Tuck fresh basil leaves and oregano/thyme sprigs between clusters for aroma and visual appeal. Arrange everything so there is balance of color and texture: meats on one side, cheeses opposite, veggies and bowls interspersed, breads near the edge. Provide small tongs, toothpicks, and spreaders for guests.