Best 10 Antipasto Platter Recipes

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Indulge in a culinary journey with our delightful Antipasto Platter, a symphony of flavors that will transport you to the heart of Italy. This platter is a feast for the eyes and the palate, adorned with a vibrant array of cured meats, savory cheeses, and marinated vegetables. From the tangy sharpness of the Provolone Piccante to the nutty sweetness of the Parmigiano-Reggiano, each cheese offers a distinct taste and texture. The platter is further enriched with the robust flavors of Prosciutto, Salami, and Bresaola, meats that have been carefully cured to perfection. To complete this delectable spread, we've included marinated artichoke hearts, sun-dried tomatoes, and olives, each adding a unique layer of flavor and acidity. This Antipasto Platter is not just a meal; it's an experience that will leave you craving more. So gather your friends and family, uncork a bottle of your favorite wine, and embark on a culinary adventure with our Antipasto Platter.

**Recipes included in the article:**

* **Crostini with Whipped Ricotta and Roasted Peppers:** Crispy crostini topped with creamy whipped ricotta, roasted red peppers, and a drizzle of balsamic glaze.

* **Bruschetta with Tomato and Basil:** Classic bruschetta featuring toasted baguette slices topped with fresh tomatoes, basil, garlic, and olive oil.

* **Marinated Artichoke Hearts:** A simple yet flavorful recipe for marinated artichoke hearts, perfect for adding a tangy touch to your antipasto platter.

* **Sun-Dried Tomato Pesto:** A vibrant and aromatic pesto made with sun-dried tomatoes, basil, pine nuts, and Parmesan cheese.

* **Roasted Red Pepper Dip:** A creamy and smoky dip made with roasted red peppers, cream cheese, and a touch of paprika.

These recipes are not only delicious but also incredibly easy to make, allowing you to assemble an impressive Antipasto Platter in no time. Whether you're hosting a party or simply craving a taste of Italy, this platter is sure to satisfy your cravings.

Here are our top 10 tried and tested recipes!

ANTIPASTO PLATTER



Antipasto Platter image

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 16 servings (4 qt.).

Number Of Ingredients 9

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Steps:

  • In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

Nutrition Facts : Calories 178 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 852mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

CLASSIC ANTIPASTO PLATTER



Classic Antipasto Platter image

Antipasto platters have a lively combination of flavors that tempt the taste buds. This is a real favorite on our buffet table. The large platter of meats, cheese, olives and vegetables disappears quickly. -Weda Mosellie, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 15

1 pound fresh part-skim mozzarella cheese, sliced
1 jar (16 ounces) pickled pepper rings, drained
1 jar (10 ounces) colossal Sicilian olives, drained
4 large tomatoes, cut into wedges
6 hard-boiled large eggs, sliced
1 medium cucumber, sliced
1 medium sweet red pepper, julienned
1 can (3-3/4 ounces) sardines, drained
1 can (2 ounces) anchovy fillets, drained
1/2 pound thinly sliced hard salami, prosciutto or smoked ham, optional
1/4 cup olive oil
1 teaspoon grated Parmesan cheese
1 teaspoon minced fresh oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • On a large serving platter, arrange the first nine ingredients; adding sliced meats if desired. In a small bowl, whisk the oil, cheese, oregano, salt and pepper; drizzle over antipasto.

Nutrition Facts :

ANTIPASTO PLATTER



Antipasto Platter image

There is little more impressive than a perfect antipasto platter to start a party, especially when you've made many of the components from scratch.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 32

1 1/2 pounds assorted sliced meats, such as mortadella, Spanish chorizo, salami
8 ounces of each assorted cheese, such as Manchego, blue cheese, aged gouda, fresh mozzarella, or Taleggio
6 ounces quince paste, sliced
Honey-Ricotta Pear, recipe follows
Wine-Poached Figs, recipe follows
Warm Mediterranean Olives, recipe follows
Assorted sliced bread, such as French, Italian or sourdough
Assorted crackers
Assorted dried fruit, such as apricots or cranberries
Assorted toasted nuts, such as almonds or pistachios
Assorted fresh fruits, such as grapes or sliced green apples
1 ripe Anjou or Bosc pear
1/2 a lemon
1/2 cup whole milk ricotta cheese
Kosher salt and freshly ground pepper
Honey, for drizzling
1 tablespoon toasted pine nuts
8 ounces dried mission figs
1/2 cup red wine
1/4 cup sugar
Kosher salt and freshly ground pepper
2 sprigs fresh thyme
Cheese and sliced bread, for serving
1/3 cup olive oil
1 large shallot, sliced
3 cloves garlic, sliced
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
1 cinnamon stick
1 strip orange peel (use a vegetable peeler)
2 cups mixed brined olives, drained
Kosher salt and freshly ground pepper

Steps:

  • 1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving.
  • 2. Place cheese knives next to each kind of cheese, small forks for the meats, and a small bowl for anything like olive pits or used toothpicks.
  • 3. If time permits, serve with at least one simple homemade item like: Honey Ricotta Pears, Wine-Poached Figs, or Warm Mediterranean Olives.
  • 4. Place the bread and crackers in a basket on the side or directly on the board. Arrange the fruits and nuts on the board or in small decorative bowls. Serve with red and white wine.
  • 1. Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
  • 2. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.
  • Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as blue, Taleggio, or a triple cream, spread over the bread slices.
  • Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.

GRILLED ANTIPASTO PLATTER



Grilled Antipasto Platter image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 10 servings

Number Of Ingredients 17

1 cup extra-virgin olive oil
6 cloves garlic, chopped
4 sprigs fresh rosemary, leaves chopped
4 sprigs fresh thyme, leaves chopped
Kosher salt and freshly ground black pepper
10 baby artichokes
2 lemons, halved
1 cup extra-virgin olive oil, plus more as needed and for garnish
2 medium eggplant, sliced thick
4 medium zucchini, sliced
4 red bell peppers, halved and cored
1 bunch scallions
5 tomatoes, halved
1/2 pound alfonso olives, for garnish
1/2 pound ricotta salata, crumbled for garnish
Fresh basil leaves, for garnish
Fresh chervil leaves, for garnish

Steps:

  • To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
  • Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.
  • Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.

ANTIPASTO PLATTER



Antipasto Platter image

Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.

Provided by Dee514

Categories     Lunch/Snacks

Time 20m

Yield 1 Large Antipasto, 12-18 serving(s)

Number Of Ingredients 19

1 lb marinated artichoke hearts, drained and halved
10 ounces marinated mushrooms, drained
1 -2 can caponata, eggplant spread (if homemade, 1 recipe)
24 large green olives
24 large black olives
1/2-1 pepperoni, sliced or cubed
1/2 lb provolone cheese, cubed (sharp or mild)
12 ounces roasted sweet peppers, sprinkled with olive oil and garlic (or canned pimentos)
24 pepperoncini peppers (hot vinegar peppers)
2 -3 celery hearts or 2 -3 fennel, hearts (cut into sticks)
6 large fresh tomatoes, sliced (or whole grape tomatoes)
12 anchovy fillets
1 lb fresh mozzarella cheese, sliced
1 lb genoa salami, sliced thin
1 lb prosciutto, sliced very thin
1 (6 ounce) can of italian tuna packed in oil, drained
36 capers
sliced Italian bread
breadstick

Steps:

  • Sliced meats may be rolled up (into tube shapes).
  • Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
  • A cruet of olive oil and vinegar near by is a nice touch.

Nutrition Facts : Calories 453.2, Fat 29.6, SaturatedFat 13.5, Cholesterol 88.9, Sodium 3148.1, Carbohydrate 19.4, Fiber 6, Sugar 9.5, Protein 30.4

MARINATED ANTIPASTO PLATTER



Marinated Antipasto Platter image

"It's really hard to stop eating this!" our testers said after trying this addicting, full-flavored medley. -Shirley Foltz, Dexter, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings.

Number Of Ingredients 12

1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon dried rosemary, crushed
1 teaspoon dried tarragon
1/2 pound part-skim mozzarella cheese, cubed
2/3 cup pimiento-stuffed olives
2/3 cup pitted Greek olives
2/3 cup pitted ripe olives
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 pound thinly sliced hard salami

Steps:

  • In a large bowl, combine the first six ingredients. Add the cheese, olives and mushrooms; turn to coat. Cover and refrigerate overnight., Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.

Nutrition Facts : Calories 155 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 638mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

ANTIPASTO PLATTER



Antipasto Platter image

This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!

Provided by WMAURO

Categories     Appetizers and Snacks     Antipasto Recipes

Time 45m

Yield 20

Number Of Ingredients 20

2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 ½ pounds sliced provolone cheese
½ pound Genoa salami, thinly sliced
¼ pound Capacola sausage, sliced
¼ pound pepperoni sausage, sliced
¼ pound prosciutto, thinly sliced
¼ pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
¾ cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
½ cup crumbled Gorgonzola cheese
½ pound mozzarella cheese, sliced
¼ cup grated Parmesan cheese

Steps:

  • Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
  • Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
  • Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
  • Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
  • Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 502.9 calories, Carbohydrate 7.4 g, Cholesterol 93.7 mg, Fat 39 g, Fiber 1.6 g, Protein 31.3 g, SaturatedFat 18 g, Sodium 2208.7 mg, Sugar 2.6 g

GRILLED ANTIPASTO PLATTER



Grilled Antipasto Platter image

I love serving these up in the summer for our backyard barbecue's! A nice variety of flavors here! Recipe Source~ Country Italian Cooking

Provided by Angela Pietrantonio

Categories     Other Appetizers

Time 1h

Number Of Ingredients 13

16 medium scallops
16 medium shrimp
12 mushrooms (about 1 inch diameter)
3 oz thinly sliced prosciutto or deli-style ham
16 slender asparagus spears
1 jar(s) (6 1/2oz.) marinated artichoke hearts,drained
2 medium zucchini, cut lengthwise into slices
1 large or 2 small red bell peppers, cored, seeded and cut into 1-inch-wide strips
LEMON BASTE
1/2 c olive oil
1/4 c lemon juice
1/2 tsp salt
1/4 tsp black pepper

Steps:

  • 1. Soak 12 long skewers in water for 20 minutes to prevent burning. Thread 4 scallops on each of 4 skewers and 4 shrimp of each of another 4 skewers. Thread 6 mushrooms on each of 2 more skewers. Cut prosciutto into 2x1-inch strips. Wrap 2 asparagus spears together with 2 strips of prosciutto; secure with toothpick. Repeat with remaining asparagus. Wrap each artichoke heart in 1 strip of prosciutto; thread on 2 remaining skewers.
  • 2. Place skewers, asparagus, zucchini and bell peppers on baking sheet. Reserve 1/4 cup Lemon Baste. Brush remaining Lemon Baste liberally over ingredients on baking sheet.
  • 3. Grill skewers, asparagus bundles, zucchini and red peppers, on uncovered grill, 7 to 10 minutes until vegetables are tender, seafood firms up and turns opaque and prosciutto wrapped around vegetables is crisp, turning once or twice.
  • 4. Remove each item from grill to large serving platter as it is done. Pour remaining baste over all. Serve hot or at room temperature. 6 points per serving

ANTIPASTO PLATTER



ANTIPASTO PLATTER image

Categories     Salad     Egg     Leafy Green     Appetizer     Basil

Yield 12 people

Number Of Ingredients 18

1 package baby spinach, arugula, or any lettuce of your choice
1 large jar roasted red peppers (or roast and peel your own)
6 hard boiled eggs
4 large ripe fresh tomatoes (in winter I use Glory or Campari)
Approximately 16 ounces water packed fresh mozzarella (large or small balls)
Basil leaves to garnish mozzarella and tomato
1/4 lb. good quality prosciutto, thin sliced
1/4 lb. provolone cheese, medium sliced
1/4 lb. Soprosetta salami, mild or hot
1 jar artichoke hearts (or purchase from olive bar at store)
1 jar marinated mushrooms (or purchase from olive bar)
1/2 cup (or more) Kalamata olives, pitted
Dressing: 1 cup packed fresh basil leaves
1-2 cloves garlic
1/2 tsp salt
3/4 cup extra virgin olive oil
Dash freshly ground pepper
Whisk all together, set aside.

Steps:

  • Arrange lettuce or spinach to cover entire surface of large platter. Slice tomatoes, arrange around outer rim of platter over spinach with mozzarella and basil leaf atop tomato. At your discretion, place all remaining ingredients except olives in circular pattern moving inwards toward center of platter as you use each one. My tips: roll prosciutto into decorative pieces and place around outer rim between tomatoes. Put sliced eggs adjacent to tomatoes for color contrast. Cut roasted pepper into strips. I like to assemble meat and cheese by stacking 2 pieces soprosetta and 2 pieces provolone, alternating cheese and meat, then cut into pie shaped triangles and add to pattern. Place mushrooms and artichokes in mounds towards center if you prefer to keep them separate. Sprinkle the olives randomly over all. Just before serving, pour dressing over entire platter, or serve dressing on side.

SPRING ANTIPASTO PLATTER



Spring Antipasto Platter image

The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d') a few spoonsful of room temperature vegetable preparations-grilled eggplant, roasted peppers, marinated mushrooms-along with a little cheese and salumi. It's an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.

Provided by David Tanis

Categories     dinner, lunch, quick, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 bunches small spring onions or scallions
Salt
1 bunch asparagus, about 1 pound, tough ends removed
1/2 pound sugar snap peas
2 medium fennel bulbs, trimmed and sliced crosswise into 1/8-inch-thick rings
4 ounces thinly sliced prosciutto, salame, mortadella or lardo
Flaky sea salt or fleur de sel
Black pepper
Extra-virgin olive oil
Basil or mint leaves
1 pound fior di latte, bufala mozzarella, burrata or fresh ricotta, at cool room temperature

Steps:

  • Heat the broiler. Put a large pot of water on to boil.
  • Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It's fine if they become blackened in spots.) Remove pan and let cool to room temperature.
  • When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
  • Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately. (Alternatively, compose individual plates with all components.)

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 26 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 757 milligrams, Sugar 7 grams

Tips for Creating an Impressive Antipasto Platter:

  • Use a variety of colors and textures: This will make your platter visually appealing and inviting.
  • Choose high-quality ingredients: The better the quality of your ingredients, the better your platter will taste.
  • Make sure everything is fresh: This will ensure that your platter is at its best.
  • Prepare your platter in advance: This will give you time to assemble it beautifully and allow the flavors to meld.
  • Arrange your platter carefully: Take the time to create a visually appealing arrangement.
  • Serve your platter at room temperature: This will allow the flavors to shine through.

Conclusion:

An antipasto platter is a delicious and versatile appetizer that is perfect for any occasion. By following these tips, you can create a platter that is sure to impress your guests. So next time you're looking for an easy and elegant appetizer, give this antipasto platter a try. You won't be disappointed!

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