Tuscan Antipasto Recipe
A selection of Italian cured meats, cheeses, olives, and marinated vegetables.
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Ingredients
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Cured Meats
Cheeses
Marinated Vegetables
Olives
Accompaniments
Method
Preparation of Meats
- 1
Slice the Meats
Using a sharp knife, thinly slice the prosciutto, salami, and capicola into bite-sized pieces.
Preparation of Cheeses
- 2
Cut the Cheeses
Cut the Parmesan cheese into small cubes, crumble the Gorgonzola cheese, and leave the mozzarella balls whole or cut them in half if large.
Preparation of Marinated Vegetables
- 3
Drain and Prepare Vegetables
If using jarred roasted red peppers, artichoke hearts, and sun-dried tomatoes, drain them well and cut into bite-sized pieces if necessary.
Olives
- 4
Prepare the Olives
Rinse the Kalamata and green olives under cold water and drain well.
Assembly
- 5
Arrange the Antipasto
On a large platter or board, arrange the sliced cured meats, assorted cheeses, marinated vegetables, and olives in an appealing manner.
- 6
- 7
Garnish
Finish with fresh basil leaves scattered on top for added flavor and presentation.