Sneekers Antipasto Recipe

Slice and portion

Thinly slice the soppressata, prosciutto, coppa, and calabrese if not pre-sliced. Arrange each type of cured meat on a cutting board in loosely folded ribbons or small rosettes so they are easy to pick up.

Cheese prep

Drain the mozzarella balls and pat dry with paper towel. Slice the provolone or Manchego into 1/8–1/4-inch slices and fan them slightly for serving.

Prep marinated items

Drain the sun‑dried tomatoes, artichoke hearts, and roasted red peppers on paper towel to remove excess oil. Quarter the artichoke hearts if large. Rinse capers and olives briefly if overly briny and pat dry. Slice pepperoncini into rings if desired. Chop sun‑dried tomatoes into bite‑sized pieces.

Select a large wooden board or platter (approximately 16–20 inches) and place it on the counter. Start by placing the cheeses in three locations across the board to act as anchors: a pile of mozzarella balls, a fan of provolone, and a small pile of grated or sliced hard cheese if using.

Arrange the meats in groups near the cheeses. Fold slices into loose rosettes or tidy stacks — place soppressata, prosciutto, coppa and calabrese each in their own area. Tuck some meat slices around cheeses and edges to create visual variety.

Add the marinated items (olives, artichoke hearts, roasted red peppers, sun‑dried tomatoes, pepperoncini and cornichons) into small piles or in shallow bowls and set them between the cheese and meat sections so guests can reach them easily.

Scatter the capers over a small cheese portion or in a tiny bowl. Sprinkle chopped parsley lightly over the marinated vegetables for freshness and visual contrast.

Place fresh basil leaves around the board and tuck some under meats and cheeses for aroma. Drizzle 3 tablespoons extra‑virgin olive oil lightly over the mozzarella and roasted peppers; finish those areas with a light sprinkle of cracked black pepper and the optional red pepper flakes for heat.

Use a small spoon to drizzle balsamic glaze sparingly in a zigzag over the provolone fan and a few roasted red pepper strips for a sweet‑tangy accent.

If toasting your own baguette slices: preheat oven to 375°F (190°C). Brush both sides of 1/4-inch baguette slices lightly with 1 tablespoon olive oil, arrange in a single layer on a baking sheet, and bake 8–10 minutes until crisp and lightly golden. Alternatively, serve store-bought toasted slices or grissini.

Arrange the toasted baguette slices and grissini on one side of the board or in a separate basket so they stay crisp. Place small serving knives or spoons by the cheeses and bowls so guests can serve themselves.

Finish by tasting one area for seasoning — add a final pinch of cracked black pepper or an extra drizzle of olive oil if needed. Serve immediately at room temperature so flavors and aromas are at their best.