Antipasto Platter Recipe

Prepare cured meats and pickles

Fold prosciutto slices into loose ribbons or roll into small bouquets so guests can easily pick them up. Arrange soppressata or salami slices in overlapping concentric rows or fan shapes on the platter. Drain marinated artichoke hearts and place in a small pile; tuck olives into a small bowl or scatter them in a cluster. Arrange cornichons in a small pile near the meats and cheeses.

Prepare cheeses

Drain bocconcini and pat lightly with paper towel; place in a bowl or cluster on the board. Slice Manchego or break Parmesan into bite-size chunks and arrange in a separate area. Place soft goat cheese or ricotta in a small ramekin; drizzle with 1 tablespoon honey and a pinch of cracked black pepper, then scatter 1 tablespoon toasted pine nuts (if using).

Slice the baguette into 1/2-inch slices. Brush lightly with 1 tablespoon of olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until golden and crisp. Alternatively, serve untoasted. Arrange toasted slices and crackers in small stacks or fanned sections around the platter for balance and easy reach.

Halve cherry tomatoes and toss lightly with 1 teaspoon olive oil, 1 teaspoon lemon juice, and a pinch of sea salt. Scatter tomatoes in a cluster on the platter. Tuck roasted red pepper slices near the cheeses and meats. Scatter fresh basil leaves around the board for color and aroma. If using dried fruit or candied orange slices, place them in small groups near the cheeses.

Finish with dressings and seasoning

Pour remaining 3 tablespoons olive oil into a small dipping bowl and season with the remaining pinch of sea salt and cracked black pepper. Place balsamic glaze in a squeeze bottle or small dish to allow guests to drizzle. Put grainy mustard in a small dish next to the meats. Optionally garnish the board with a light drizzle of balsamic glaze over the roasted peppers or around the soft cheese for presentation.

Choose a large wooden board or platter. Start by placing bowls/ramekins for olives, artichokes, soft cheese, olive oil and mustard to create anchor points. Arrange the largest items next (cheese wedges, cured meat piles), then fill in gaps with crackers, bread slices, roasted peppers, tomatoes, cornichons, and dried fruit. Keep contrasting colors and textures adjacent (e.g., soft cheese next to crunchy crackers, salty meat next to sweet fruit). Garnish with extra basil leaves and a light sprinkle of sea salt and cracked pepper over exposed cheeses and tomatoes. Add toasted pine nuts over the soft cheese if using.

Serve at room temperature: remove cheeses and cured meats from the refrigerator 20–30 minutes before serving for best flavor. Provide small forks, toothpicks, and cheese knives so guests can serve themselves.