Signature Antipasti Recipe

Prep cheeses and cured meats

Remove mozzarella from liquid and let drain in a colander. Pat dry with paper towel. Arrange prosciutto, soppressata, and mortadella on a serving board in gentle folds. Fan or stack provolone slices and place bocconcini nearby.

Prepare vegetables

If using jarred roasted peppers and artichokes, drain thoroughly and pat dry. Slice grilled marinated eggplant into 1/4" strips if not already sliced. Halve the roasted cherry tomatoes if whole. Drain oil-packed sun-dried tomatoes and slice into thin strips.

Assemble olives and pickles

Place olives, pepperoncini, and house-pickled vegetables into small bowls or piles on the board for easy access. Scatter roasted red peppers and artichoke hearts in clusters around cheeses and meats.

Add roasted tomatoes and nuts

Nestle roasted cherry tomatoes and sun-dried tomatoes between meats and cheeses. Sprinkle toasted pine nuts over the roasted tomatoes and near the cheeses for texture.

Finish platter

Tuck fresh basil leaves and parsley sprigs around the board. Zest the lemon over the roasted tomatoes and drizzle a light scatter of extra-virgin olive oil across the cheeses and vegetables. Season lightly with sea salt and freshly ground black pepper. Put a small pouring dish of aged balsamic vinegar on the board for dipping.

Make a simple drizzle: combine extra-virgin olive oil (40 ml) with aged balsamic vinegar (30 ml) in a small bowl. Whisk together, add a pinch (about 1/4 tsp) sea salt and a crack of black pepper. Reserve remaining olive oil (20 ml) for crostini or extra drizzle.

Add finishing touches: sprinkle crushed red pepper flakes sparingly over cured meats (optional). Scatter chopped parsley and basil leaves over the board. Place lemon wedges at one edge for guests to squeeze over cheeses or vegetables.

Toast bread

Preheat oven to 200°C (400°F). Brush each slice of baguette lightly with olive oil (use the 30 ml listed). Place slices on a baking sheet and toast 6–8 minutes until golden and crisp, flipping once halfway through.

Garlic rub

Remove crostini from oven and while still warm, rub the cut side of the garlic clove across each slice to impart a gentle garlic aroma. Arrange crostini on the board near cheeses and meats.