Antipasti Recipe

Prepare roasted vegetables (if not using jarred)

If you do not have jarred roasted peppers or pre-roasted zucchini/eggplant, preheat the oven to 425°F (220°C). Toss sliced zucchini and eggplant with 1 tablespoon olive oil and a pinch of salt and roast on a rimmed baking sheet for 18–22 minutes, turning once, until tender and lightly browned. To roast red peppers at home, place whole peppers on a sheet pan under the broiler or directly on a gas flame until skins blacken; place in a bowl covered with plastic wrap for 10 minutes, then peel, remove seeds, and slice.

Combine 6 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in a shallow bowl or container and whisk to emulsify.

Add the jarred or prepared roasted red peppers, quartered marinated artichoke hearts, roasted zucchini and eggplant slices, kalamata olives, and halved pepperoncini to the dressing. Toss gently to coat every piece.

Stir in the sliced fresh basil. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if needed. Cover and refrigerate at least 30 minutes (up to 24 hours) to let flavors marry; bring to room temperature before serving (about 20 minutes).

Arrange the prosciutto and soppressata/salami on a serving board. To make prosciutto rosettes, fold slices lengthwise and gently roll. Fan the salami slices so they’re easy to pick up.

Slice the aged provolone or manchego into thin pieces and arrange near the meats. Place fresh mozzarella bocconcini in a small bowl or scatter on the board.

Spoon dollops of ricotta onto the board in two or three places. Drizzle the ricotta with 1 tablespoon honey and sprinkle with 1/2 teaspoon cracked black pepper and a pinch of salt.

If desired, scatter a few toasted pine nuts over the ricotta or fresh mozzarella for texture.

Preheat the oven to 400°F (200°C). Slice the baguette 1/2-inch thick and place on a sheet pan in a single layer.

Brush each slice lightly with 2 tablespoons extra-virgin olive oil (or use a pastry brush) and season with a small pinch of salt. Bake for 6–9 minutes, until crisp and just golden — flip halfway for even toasting.

Remove crostini from the oven and, while still warm, rub the cut side of 1 halved garlic clove over each slice to impart a subtle garlic note.

Arrange crostini on the board. Provide small spoons or tongs for the marinated vegetables, cheeses, and olives. Garnish the board with chopped fresh parsley and lemon wedges for squeezing over cheeses or vegetables.

Serve the marinated vegetables at room temperature alongside the arranged meats, cheeses, crostini, and accents. Encourage guests to assemble bites: crostini with ricotta and honey, a slice of cheese with soppressata, or a marinated pepper folded into prosciutto.