Antipasto Italiano Recipe

Name: La Pizzeria Italian Pizza and Bars ANTIPASTO ITALIANO Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 150 g Prosciutto (thinly sliced); 150 g Salami Milano or Genoa (thinly sliced); 100 g Soppressata or spicy dry salami (thinly sliced); 120 g Kalamata olives (pitted); 120 g Marinated artichoke hearts (quartered if large); 100 g Roasted red peppers (jarred, drained, sliced); 120 g Aged provolone or Pecorino Romano (sliced or shaved); 150 g Fresh mozzarella balls (bocconcini) or sliced buffalo mozzarella; 40 g Parmigiano-Reggiano (shavings); 1 loaf Italian bread or baguette (sliced, about 1/2-inch thick); 2 tbs Extra-virgin olive oil; 2 tsp Balsamic glaze (optional); 8 leaves Fresh basil leaves; 1 tbs Finely chopped flat-leaf parsley (optional); 1 tsp Freshly ground black pepper; 8 pieces Cornichons or small pickled peppers (optional); 2 pieces Lemon wedges (for serving)

Inspired by La Pizzeria Italian Pizza and Bar

Time25m

Serves4

Medley of italian cured meats with Kalamata olives and sliced cheese

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Ingredients

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Antipasti Platter

5.29 oz (150 g) Prosciutto (thinly sliced)

5.29 oz (150 g) Salami Milano or Genoa (thinly sliced)

3 1/2 oz (100 g) Soppressata or spicy dry salami (thinly sliced)

4 1/4 oz (120 g) Kalamata olives (pitted)

4 1/4 oz (120 g) Marinated artichoke hearts (quartered if large)

3 1/2 oz (100 g) Roasted red peppers (jarred, drained, sliced)

4 1/4 oz (120 g) Aged provolone or Pecorino Romano (sliced or shaved)

5.29 oz (150 g) Fresh mozzarella balls (bocconcini) or sliced buffalo mozzarella

1.41 oz (40 g) Parmigiano-Reggiano (shavings)

1 loaf Italian bread or baguette (sliced, about 1/2-inch thick)

2 tbs Extra-virgin olive oil

2 tsp Balsamic glaze (optional)

8 leaves Fresh basil leaves

1 tbs Finely chopped flat-leaf parsley (optional)

1 tsp Freshly ground black pepper

8 pieces Cornichons or small pickled peppers (optional)

2 pieces Lemon wedges (for serving)

Method

Antipasti Platter

Prepare bread

Preheat oven to 180°C (350°F). Slice the Italian bread into 1/2-inch slices. Arrange slices on a baking sheet, brush lightly with 1 tablespoon extra-virgin olive oil, and toast in the oven 6–8 minutes until edges are golden and crisp but interior remains slightly tender. Remove and let cool.

Arrange cheeses

Place the sliced aged provolone (or Pecorino) and the fresh mozzarella on the serving board on opposite sides to create balance. Scatter Parmigiano-Reggiano shavings around the cheeses. Drizzle the fresh mozzarella lightly with 1 teaspoon extra-virgin olive oil and sprinkle with a little black pepper.

Prepare cured meats

Fan or fold prosciutto slices into loose ribbons and arrange them in one cluster. Fold salami slices into quarters or rosettes and place in another cluster. Lay soppressata slices slightly overlapping in a third area. Aim for varied shapes and heights to make the platter visually appealing.

Add marinated vegetables and olives

Drain the marinated artichoke hearts and roasted red peppers. Pat Kalamata olives dry with a paper towel if very wet. Place olives in a small bowl or nestle them directly on the board in a contained area. Arrange artichokes and roasted peppers in separate piles so guests can easily pick them.

Garnish and finish

Tuck fresh basil leaves and chopped parsley here and there around the board for color. Scatter cornichons or pickled peppers in small clusters if using. Drizzle 2 teaspoons of balsamic glaze sparingly over the roasted red peppers or around the board for visual and flavor interest. Grind the remaining black pepper over the platter and add lemon wedges at the edge for those who want a squeeze of acidity.

Serve

Place toasted bread on the board or in a basket alongside the platter. Provide small forks, toothpicks, and cheese knives for easy serving. Encourage guests to build bites combining a slice of cheese, cured meat, an olive, and a piece of roasted pepper or artichoke. Serve at room temperature; remove from fridge 20–30 minutes before serving for best flavor.