Antipasto Recipe

Arrange and Fold

Open packages and pat slices dry with paper towel if slightly wet. For visual variety, fold larger slices (prosciutto, capicola) into ruffles and roll or fold salami into quarters or small rolls. Arrange on a platter in small overlapping groups so guests can pick without displacing other items.

Prep Cheeses

Drain bocconcini and pat lightly. Slice provolone or Manchego into 1/4-inch slices or bite-sized wedges. Cut Parmigiano-Reggiano into thin shards using a vegetable peeler or small knife. Place each cheese on the platter in separate clusters with small gaps to add other components between them.

Prepare and Season

Drain marinated artichoke hearts and quarter if large. Drain roasted red peppers and slice into strips. Rinse olives briefly if very briny and pat dry. Arrange olives, artichokes, roasted peppers, cornichons and tomatoes in small bowls or piles on the platter. Sprinkle tomatoes and artichokes with a light pinch of dried oregano and about half the black pepper. Drizzle about 1 tablespoon olive oil evenly over the artichokes and roasted peppers for shine and flavor.

Toast and Place

If using fresh baguette slices, brush lightly with olive oil and toast in a 375°F (190°C) oven until golden (5–8 minutes). Place toasted slices and grissini at one side of the platter or in a separate basket to keep crunchy items from getting soggy.

Finish and Garnish

Spoon whole-grain mustard into a small bowl. Pour remaining 2 tablespoons olive oil into another small bowl for dipping or drizzling. Drizzle balsamic glaze artistically over the cheese cluster or in a small dish for dipping. Scatter fresh basil leaves across the board for color and fragrance. Finish with the remaining pinch of black pepper over cheeses and a light dusting of dried oregano over the assembled platter. Taste one element and adjust: add more glaze, oil, or mustard to small dishes as needed.

Arrange components to create contrast: place cheese clusters spaced around the board, fill gaps with meats folded into rosettes, add bowls or piles of olives and artichokes, and tuck tomatoes and cornichons into crevices. Keep condiments in small bowls placed near complementary ingredients (mustard near meats, oil and balsamic near cheeses). Ensure there are utensils for sticky items (small forks or toothpicks) and small cheese knives for slicing or serving. Serve immediately at room temperature for best flavor (remove from fridge 20–30 minutes before serving).