Antipasti Platter Recipe

Prepare meats

Remove prosciutto, soppressata/salami, and coppa from packaging and lay on a cutting board. If slices are large, cut them in half crosswise to create bite-size pieces. Fan or loosely fold each slice into ribbon-like shapes for an attractive presentation (about 2–3 pieces per guest).

Arrange meats on the platter in separate small piles or in alternating stripes to create color and texture contrast. Leave space in the center and around edges for cheeses and other items.

Prepare mozzarella

If using a large mozzarella ball, slice into 1/4–1/2-inch rounds; if using bocconcini or ciliegine, leave whole or halve the larger pieces. Pat dry on paper towels to remove excess moisture.

Toss mozzarella lightly with 1 tablespoon olive oil and a pinch (about 1/8 tsp) of sea salt to season. Arrange the cheese near the cured meats, either clustered or spaced around the platter for balance.

If using aged pecorino/parmesan, shave or break into shards and place in a small pile or scatter a few shavings around the cheese area.

Prepare roasted peppers & artichokes

If using jarred roasted peppers, drain and slice into 1/2-inch wide strips. If using whole marinated artichoke hearts, drain and halve large ones. Pat both lightly to remove excess marinade if very oily.

Arrange roasted peppers and artichoke hearts on the platter in small groups or in a bowl placed on the platter to contain juices. This keeps the platter tidy and prevents oil from spreading.

Olives & pickled peppers

Place mixed olives in a small bowl or scatter them in clusters across the platter. Arrange pepperoncini or pickled peppers in a line or pile near the olives for easy picking.

Place small bowls (if not already used) of olives and any marinated items on the platter to avoid oil running into other items.

Drizzle remaining 1 tablespoon olive oil lightly over the mozzarella and roasted peppers. Sprinkle freshly cracked black pepper (about 1/2 tsp distributed) and the remaining sea salt over cheeses and peppers to taste.

Tuck fresh basil leaves throughout the platter for color and aroma. Add shaved pecorino on top of cheeses or meats as desired.

Add bread & condiments

Arrange toasted baguette slices around the edge of the platter or in a separate basket. Place small spoons with fig jam or a small dish of honey near the cheese for guests to combine sweet and savory bites.

Final check: ensure there is a balance of colors, textures and bite-sized elements around the board. Refill any small gaps with extra basil leaves, olive clusters, or additional meat folds.