Antipasto Misto Recipe

Prepare olives

Place the mixed olives in a medium bowl or jar large enough to hold them with marinade.

Add the thinly sliced garlic, lemon zest, chopped rosemary, crushed fennel seeds, crushed red pepper, and cracked black pepper to the olives.

Pour 3 tablespoons extra-virgin olive oil over the olive mixture and stir or shake to coat evenly. Taste and adjust seasoning — add a pinch of salt only if olives are not already salty.

Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld. Bring to room temperature for 20–30 minutes before serving.

Arrange prosciutto, finocchiona (or soppressata), and salami on a large serving platter or wooden board. For prosciutto, fold each slice loosely into a ribbon or rose shape; for salami and finocchiona, overlap slices in a fan for easy picking.

If desired, tuck a few basil leaves between meat folds for aroma and color.

Drain the mozzarella bocconcini well. Place them in a small bowl, drizzle with 1 tablespoon olive oil, sprinkle with sea salt and 1/2 teaspoon freshly ground black pepper, and toss gently to coat.

Arrange marinated mozzarella balls, roasted red pepper slices, marinated artichoke quarters, and halved pepperoncini on the platter around the cured meats.

Scatter remaining fresh basil leaves and optional halved grape tomatoes across the board for color and freshness.

Warm or toast ciabatta slices. Arrange them in a stack or fan alongside the antipasto components. Place the marinated olives in a small bowl or jar on the board so guests can spoon them out without oily runoff.

Serve the antipasto at room temperature. Encourage guests to assemble bites combining a slice of meat, a mozzarella ball, a roasted red pepper, and an olive or artichoke on toasted bread.

Leftovers: store olives in their marinade in a sealed container in the refrigerator up to 1 week; cheeses and meats up to 2–3 days tightly wrapped.