Antipasto Recipe

Bring ingredients together

Remove cheeses, cured meats, and jarred vegetables from the refrigerator 15–20 minutes before serving to come to near room temperature. This improves flavor and texture.

Drain jarred roasted peppers and artichokes well. Pat anchovy fillets lightly with paper towel if very oily. Halve cherry tomatoes if you prefer smaller bites.

Whisk vinaigrette

In a small bowl, combine extra-virgin olive oil (60 ml), red wine vinegar (15 ml), Dijon mustard (5 ml), minced garlic (1 clove), dried oregano (1 tsp), sea salt (1 tsp) and black pepper (1 tsp). Whisk vigorously until slightly emulsified. Taste and adjust seasoning — add a little more vinegar for brightness or olive oil for mellowness.

Choose a large serving board or platter. Arrange the cured meats (prosciutto 150 g, salami 150 g) in loose folds and small stacks around the board to create visual interest.

Place cheeses (mozzarella 250 g and provolone/Manchego 120 g) in two separate clusters. If using bocconcini, leave in small clusters; tear larger fresh mozzarella into bite-sized pieces.

Add the marinated anchovy fillets (60 g) near the cheeses, and group jarred items: roasted red peppers (200 g), marinated artichoke hearts (200 g), Kalamata olives (120 g), cornichons (100 g), and cherry tomatoes (200 g) in small bowls or piles around the platter to contain juices and keep flavors distinct.

Tuck small handfuls of baby arugula or mixed greens (60 g) and fresh basil leaves (12 each) in gaps to add color and freshness. Garnish with lemon zest from 1 lemon and place lemon wedges on the board for squeezing.

Drizzle about half of the prepared vinaigrette lightly over the cheeses and roasted peppers (reserve the rest for guests to add). If you want, spoon a little of the artichoke/pepper marinade into a small bowl for dipping.

Serve crusty bread or toast slices/crostini (1 loaf) alongside the board. Provide small forks, toothpicks, and spoons for the marinated items so guests can serve themselves cleanly.

Serve immediately at room temperature. Replenish items as needed. Leftovers can be refrigerated in airtight containers — consume cooled cured meats and cheeses within 2–3 days; marinated vegetables within 3–4 days.