Antipasto Platter Recipe

Bring cheeses to temperature

Remove cheeses from refrigerator 30–45 minutes before serving so flavors and textures open up. Keep Brie whole; score the rind lightly in a crosshatch if using truffled Brie.

Slice Manchego into 1/4-inch wedges or thin coins. Cut smoked Gouda into 1/2-inch cubes or thin slices for easy picking. Arrange cheeses in separate areas of the platter to avoid flavor crossover.

Fan prosciutto slices into loose folds or roll into rosettes. Fold soppressata and capocollo into small piles or ribbon folds for easy grabbing. Place meats near complementary cheeses (e.g., prosciutto near brie).

If using an optional fresh dressing for roasted peppers, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt and pepper in a small bowl. Toss drained roasted red peppers and marinated artichoke hearts in 1–2 tablespoons of the dressing to refresh flavors.

Drain olives well. For variety, leave some whole and pit some (if not already pitted). Place olives in a small bowl or ramekin to contain brine and prevent other items from getting soggy.

Arrange sundried tomatoes, cornichons and any extra pickles in small piles or ramekins near the olives and marinated items.

Wash and dry basil leaves and grapes. Keep grape bunches small so guests can easily pluck individual grapes. Halve dried figs or dates and arrange near cheeses that pair well with sweetness (Manchego, Brie).

Fan pear slices just before serving to prevent browning; arrange near honey and walnuts for a sweet-savory pairing. Tuck rosemary sprigs around the board for aroma and height.

Place fig jam or quince paste in a small bowl and place whole grain mustard in another. Drizzle honey into a small spoonable dish or leave in its jar with a spreading knife. Position nuts in a small bowl or scatter a small pile for textural contrast.

Arrange crackers and crostini in groups around the platter or in a separate bread board. Leave ample space around cheeses and spreads for easy serving and to avoid crushing crackers under heavier items.

Select a large wooden board or platter (18–24 inches) or two smaller boards. Start by placing bowls/ramekins for olives, jams and mustard spaced evenly to anchor the layout.

Arrange the cheeses in three focal areas: Brie whole (with knife), Manchego slices, and Gouda pieces. Position meats in groups adjacent to cheeses they pair with. Create small piles of marinated items, nuts and fruit around cheese and meat clusters to provide color and variety.

Fill in gaps with grapes, basil leaves and pear slices. Add rosemary sprigs for height and aroma. Ensure contrasting colors are near each other (e.g., green olives next to red peppers) to make the board visually appealing.

Label cheeses and meats with small tent cards if serving guests who may want to know selections. Provide small spreaders for jams, mustard and honey. Offer toothpicks or small forks near marinated items.

Serve immediately at room temperature. Replenish crackers and perishables as needed. Leftovers: wrap cheeses separately and refrigerate; consume meats within 2–3 days.