Antipasto Recipe

Make the balsamic reduction

Pour 1 cup balsamic vinegar into a small saucepan with 1 tablespoon brown sugar. Bring to a gentle boil over medium heat, then reduce to a steady simmer. Stir occasionally and simmer until reduced by about half and syrupy, roughly 10–12 minutes. Watch closely during the last few minutes to avoid burning. Remove from heat and let cool — it will thicken more as it cools.

Finish dressing

Once reduction is slightly cooled, whisk in 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Adjust seasoning to taste. Reserve a small amount (about 1–2 teaspoons) of reduction for drizzling and keep remaining in a small bowl for guests to add more if desired.

Prep meats and cheese

Fold prosciutto, salami, and capicola into loose rosettes or fan the slices. Arrange provolone slices so they can be easily picked up; roll a few slices for variety.

Drain marinated items

Drain the jarred marinated artichoke hearts and roasted red peppers well on paper towels. Pat kalamata olives dry if they are very wet. If pepperoncini are whole and large, halve lengthwise (optional) to make them easier to pick up.

Toss spring mix

Lightly toss the 4 cups spring mix in a large bowl with a drizzle (about 1 teaspoon) of the prepared balsamic reduction mixture so the greens are lightly dressed but not soggy. This gives the bed a subtle flavor without overpowering other elements.

Choose a large wooden board or platter. Create a base by loosely piling the dressed spring mix slightly off-center to leave room for other components.

Arrange the meats in groups: place prosciutto rosettes, salami folds, and capicola near each other but slightly separated so guests can see choices. Place provolone slices in a nearby cluster, alternating rolled and flat slices.

Add marinated components in small bowls or directly on the platter in little piles: artichoke hearts, roasted red peppers, kalamata olives, and pepperoncini. Keeping marinated items contained prevents juices from making other items soggy.

Scatter fresh basil leaves around the platter for color and aroma. Sprinkle the grated parmesan lightly over one corner of the platter or offer in a small dish for sprinkling.

Arrange crusty bread or crostini alongside the platter or fan them on the board where space allows.

Finish by drizzling the reserved balsamic reduction sparingly over the cheese and some meats (avoid drizzling directly on spring mix to prevent wilting). Offer the remaining reduction in a small ramekin for guests to add more.

Serve the antipasto at room temperature. Provide small forks or toothpicks for picking up marinated items and a small knife for the cheeses if desired. Replenish components as needed.

Leftovers: store meats and cheeses covered in the refrigerator for up to 3 days; keep marinated items in their liquid. Bring to room temperature before serving again and reheat crusty bread if using.