Antipasto Recipe

Antipasto Platter

1. 1

   Prepare cheeses and meats

   Remove mozzarella from brine and drain on paper towel. Pat dry gently. Slice provolone/asiago into bite-size squares or thin slices. Arrange salami, prosciutto and coppa/soppressata on a large wooden board or platter in separate small piles or fanned ribbons so guests can help themselves.

2. 2

   Prepare marinated vegetables

   Drain the marinated artichoke hearts and sun-dried tomatoes (if packed in oil) on a sieve, reserving a tablespoon of oil for the dressing if desired. Slice large artichoke hearts in half. Arrange the artichokes, roasted red peppers, pepperoncini and optional Italian pickles in small bowls or sections on the platter.

3. 3

   Olives and tomatoes

   Place mixed olives in a small bowl or pile them on the board. If using grape tomatoes, halve them and lightly toss with a pinch of salt and a drizzle (about 5 ml) of olive oil; place them next to the cheeses.

4. 4

   Make simple vinaigrette

   In a small bowl or jar whisk together extra-virgin olive oil (45 ml), red wine vinegar (15 ml), Dijon mustard (5 tsp), dried oregano (1 tsp), crushed red pepper flakes (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Taste and adjust seasoning. If sun-dried tomato oil was reserved, add 1 tsp of it to deepen flavor.

5. 5

   Dress cheeses and finish plating

   Lightly drizzle about half of the vinaigrette over the mozzarella balls and provolone, or serve remaining vinaigrette on the side for guests. Scatter fresh basil leaves and chopped parsley across the board for color and aroma.

6. 6

   Toast bread

   If your crostini are not already toasted: preheat oven to 200°C (400°F). Arrange bread slices on a baking sheet, brush lightly with olive oil, and bake 6–8 minutes until golden and crisp. Let cool slightly and place on the platter.

7. 7

   Final assembly and serving

   Ensure each ingredient is easily reachable and grouped for visual appeal — alternate colors and textures. Keep any strong-flavored items (pepperoncini, pickles) in small bowls to prevent overpowering. Serve immediately at room temperature with small serving forks, toothpicks and spoons for bowls. Refill items as needed.