Antipasto Recipe

Arrange meats

On a large wooden board or platter, fan out the prosciutto slices in loose folds, roll or fold salami and soppressata into small rosettes or gentle folds. Leave space between groupings for other components.

Place cheeses

Nestle bocconcini in one area (drain excess liquid on paper towel first) and fan sliced provolone/Manchego nearby. If desired, drizzle a little of the dressing over the mozzarella just before serving.

Drain marinated artichoke hearts and arrange them in a small pile. Place roasted red pepper strips in a separate pile or drape over cheese/meat. Spoon mixed olives into a small bowl or scatter them on the board. Add cornichons in a tight cluster.

Rinse and dry grape tomatoes; leave whole or halve if preferred and arrange near cheeses. Toss cucumber half-moons with a pinch of salt and a teaspoon of olive oil, then place on the board. Scatter fresh basil leaves around the platter for aroma and color.

Toast baguette slices or prepare crostini: brush slices lightly with olive oil and toast until golden. Place mustard in a small ramekin or smear a thin layer on a few crostini. Scatter Marcona almonds or toasted walnuts in a small pile for crunch.

Make dressing

Whisk together extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, crushed red pepper flakes, sea salt, and black pepper until emulsified. Taste and adjust seasoning.

Drizzle 1–2 tablespoons of the dressing lightly over the olives and artichokes (helps marry flavors). Reserve the remainder in a small pitcher for guests to add to other components as desired. Garnish the platter with a final drizzle over the mozzarella and a few torn basil leaves.

Ensure all ingredients are easily reachable and that colors/textures are balanced across the board. Provide small forks, toothpicks, and bread plates. Serve immediately at room temperature for best flavor (remove from refrigerator 20–30 minutes before serving).