Italian Antipasto Platter For Two Recipe
Prosciutto, capocolla, salami, provolone, pepperoni, parmesan and fresh mozzarella cheese with artichoke and olive salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meats
Cheeses
Salad
Method
Meat Preparation
- 1
Slice the Meats
Using a sharp knife, slice the prosciutto, capocolla, salami, and pepperoni into thin pieces. Aim for about 1/4 inch thick slices to enhance the flavors.
Cheese Preparation
- 2
Prepare the Cheeses
Cut the provolone, parmesan, and fresh mozzarella into bite-sized pieces. Arrange them on the platter alongside the sliced meats.
Salad Preparation
- 3
Make the Artichoke and Olive Salad
In a bowl, combine the marinated artichoke hearts and mixed olives. In a small bowl, whisk together the olive oil and red wine vinegar. Mince the garlic and add it to the olive oil mixture. Season with salt and black pepper to taste.
- 4
Combine the Salad
Pour the olive oil mixture over the artichoke and olive mixture. Toss gently to combine. Finally, stir in the chopped fresh parsley for added freshness.
Plating
- 5
Assemble the Antipasto Platter
On a large platter, arrange the sliced meats, cheeses, and artichoke-olive salad. Place the salad in the center and surround it with the meats and cheeses. Serve immediately.
