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Restaurants›Peoples Organic Coffee & Wine Cafe›Antipasto Platter Recipe

Antipasto Platter Recipe

Name: Peoples Organic Coffee & Wine Cafes ANTIPASTO PLATTER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 200 g Prosciutto (thinly sliced); 150 g Soppressata or Salami (sliced); 150 g Capicola or Coppa (sliced); 150 g Aged Manchego (or similar firm sheep's milk); 200 g Soft fresh mozzarella or burrata (for slicing/tearing); 120 g Aromatic semi-soft cheese (e.g., Taleggio or Brie); 200 g Mixed marinated olives (kalamata, Castelvetrano); 80 g Cornichons or small dill pickles; 150 g Roasted red peppers (jarred, drained, sliced); 80 g Pepperoncini or pickled banana peppers; 150 g Marinated artichoke hearts (quartered if large); 150 g Grape tomatoes or cherry tomatoes (halved if large); 10 each Fresh basil leaves; 3 each Fresh rosemary sprigs (for garnish); 200 g Small bunch of seedless grapes (optional); 150 g Assorted crackers (water crackers, multigrain); 1 loaf Thin sliced baguette, toasted (crostini); 80 g Fig jam or honey; 3 tbs Whole grain or Dijon mustard; 2 tbs Extra virgin olive oil (for drizzling); 1 tsp Freshly cracked black pepper; 80 g Toasted walnuts or Marcona almonds (optional)

Inspired by Peoples Organic Coffee & Wine Cafe

Time30m

Serves6

cured meats, cheese, pickled & roasted veggies served with assorted crackers

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Ingredients

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Meats & Cured Proteins

7.05 oz (200 g) Prosciutto (thinly sliced)

5.29 oz (150 g) Soppressata or Salami (sliced)

5.29 oz (150 g) Capicola or Coppa (sliced)

Cheeses

5.29 oz (150 g) Aged Manchego (or similar firm sheep's milk)

7.05 oz (200 g) Soft fresh mozzarella or burrata (for slicing/tearing)

4 1/4 oz (120 g) Aromatic semi-soft cheese (e.g., Taleggio or Brie)

Pickled & Marinated Vegetables

7.05 oz (200 g) Mixed marinated olives (kalamata, Castelvetrano)

2.82 oz (80 g) Cornichons or small dill pickles

5.29 oz (150 g) Roasted red peppers (jarred, drained, sliced)

2.82 oz (80 g) Pepperoncini or pickled banana peppers

5.29 oz (150 g) Marinated artichoke hearts (quartered if large)

Fresh & Garnish

5.29 oz (150 g) Grape tomatoes or cherry tomatoes (halved if large)

10 each Fresh basil leaves

3 each Fresh rosemary sprigs (for garnish)

7.05 oz (200 g) Small bunch of seedless grapes (optional)

Breads & Crackers

5.29 oz (150 g) Assorted crackers (water crackers, multigrain)

1 loaf Thin sliced baguette, toasted (crostini)

Condiments & Extras

2.82 oz (80 g) Fig jam or honey

3 tbs Whole grain or Dijon mustard

2 tbs Extra virgin olive oil (for drizzling)

1 tsp Freshly cracked black pepper

2.82 oz (80 g) Toasted walnuts or Marcona almonds (optional)

Method

Meats & Cheeses - Prep and Arrange

Slice & portion

If not pre-sliced, thinly slice the cured meats and the manchego. Tear the fresh mozzarella or burrata into bite-size pieces. Cut the semi-soft cheese into small wedges that are easy to pick up with a cheese knife or fork.

Fan and fold meats

On the serving platter, create visual variety by fanning or loosely folding prosciutto slices into gentle ribbons, rolling or folding salami and capicola into small roses or log shapes. Place meats in separate clusters (do not mix them together) with small gaps for cheeses and other items.

Place cheeses

Position the cheeses in separate areas of the platter: a wedge of manchego with a small cheese knife, torn fresh mozzarella near a spoonable condiment (honey or fig jam), and the semi-soft cheese with a small spreader. Leave space for condiments and accompaniments.

Pickled & Roasted Vegetables - Drain, Arrange, and Dress

Drain jarred items (roasted peppers, artichokes, olives) in a colander for a minute to remove excess oil or liquid. Pat lightly with paper towel if needed so the platter doesn’t get soggy.

Arrange the marinated olives in a small bowl or nestle them in a shallow well on the platter to contain brine. Place roasted red peppers, artichoke hearts, cornichons, and pepperoncini as separate piles or small clusters around the cheeses and meats for color contrast.

Drizzle 1 tablespoon of extra virgin olive oil over the roasted peppers and artichokes and sprinkle a pinch of freshly cracked black pepper over them to lift flavors.

Fresh & Garnish - Finish

Scatter halved cherry tomatoes and small bunches of seedless grapes around the platter for sweetness and freshness. Tuck fresh basil leaves between cheese pieces and meats for aroma.

Garnish with rosemary sprigs and a few toasted walnuts or Marcona almonds in a small pile. These provide texture and visual height.

Breads, Crackers & Condiments - Plate and Serve

Place assorted crackers in neat stacks or slightly fanned piles at one side of the platter or on a separate board if you prefer. Fan toasted baguette slices in another spot so guests can reach all components easily.

Spoon fig jam or honey into a small ramekin or bowl and place near the soft cheese. Place the whole grain or Dijon mustard in a separate small dish. Put small spoons or spreaders in each condiment container.

Do a final visual check: ensure color balance, leave small gaps for guests to pick items without disturbing the entire arrangement, and avoid overcrowding. Serve at room temperature (remove cheeses from fridge 20–30 minutes beforehand) so flavors and textures are at their best.