Antipasto Recipe

Prepare marinade

In a medium bowl whisk together 4 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp crushed red pepper flakes, 1 tsp salt and 1/2 tsp freshly ground black pepper until combined.

Add 2 cups sliced roasted red peppers, 1 cup halved artichoke hearts, 1 cup marinated mushrooms, 3 tbs pitted kalamata olives and 1 cup sliced pepperoncini to the bowl. Toss gently to coat every piece with the marinade.

Cover the bowl and let marinate at room temperature for 30–60 minutes (or refrigerate up to 4 hours). If refrigerated, bring to room temperature 20–30 minutes before serving so flavors open up.

Arrange the sliced soppressata, prosciutto and capocollo/mortadella on a large platter in separate sections or folded into loose ribbons. This makes it easy for guests to take portions.

Distribute the halved fresh mozzarella balls and provolone slices across the platter, spacing them near the meats. Scatter parmesan shavings over or in a small pile on the platter.

Place 2 cups mixed greens or arugula on the platter as a bed or in a small bowl on the side. Nestle 1 cup halved cherry tomatoes and 1/4 cup fresh basil leaves around the meats and cheeses.

Drain the marinated vegetables and spoon them onto the platter in one or two piles, making sure some of the marinade (not too much) is drizzled over the vegetables to add flavor to the board.

Sprinkle 2 tbs roasted pine nuts or toasted walnuts over the greens and cheeses if using. Add lemon wedges around the platter for brightness.

Serve with crusty bread or crostini. For a finishing touch, drizzle a little extra-virgin olive oil over the assembled platter and add more cracked black pepper to taste.

If preparing ahead, keep meats and cheeses covered at room temperature for up to 2 hours before serving. Keep marinated vegetables refrigerated until 30–60 minutes before serving. Bring all components to near room temperature for best flavor.

To make a vegetarian version, omit the cured meats and increase the variety of roasted vegetables, olives, cheeses and legumes (such as marinated chickpeas).