Best 5 Traditional Antipasti Platter Recipes

**Embark on a Culinary Journey through Italy with Our Traditional Antipasti Platter: A Symphony of Flavors and Textures**

Unveil the essence of Italian culinary artistry with our traditional antipasti platter, a symphony of flavors and textures that will tantalize your taste buds and transport you to the heart of Italy. This delectable spread features a diverse selection of cured meats, artisanal cheeses, marinated vegetables, and delectable spreads, each carefully chosen to create a harmonious balance of salty, sweet, and tangy notes. From the savory prosciutto and spicy soppressata to the creamy burrata and tangy olives, this platter offers a delectable journey through the regional specialties of Italy. Whether you're hosting a festive gathering or seeking an indulgent snack, our antipasti platter is the perfect centerpiece, promising an unforgettable culinary experience. Discover the authentic flavors of Italy with our curated collection of antipasti recipes, each one a testament to the country's rich culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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

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

Ingredients

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

TRADITIONAL ANTIPASTI PLATTER

Traditional Antipasti Platter image

Or not so traditional. A continuing work in progress. New items to be added please make any suggestions. Please disregard measurements - - needed some kind of measurements to post list. Pick your favorites and enjoy.

Provided by Ruby15

Categories < 30 Mins

Time 30m

Yield 1 Large Platter

Number Of Ingredients 34

Ingredients

1/4 lb prosciutto
1/4 lb salami
1/4 lb capicola
1/4 lb soppressata
1/4 lb pepperoni
1/4 lb mortadella, with pistachio nut
6 ounces canned anchovy fillets
6 ounces salmon
8 ounces marinated artichoke hearts
8 ounces pickled cherry peppers
8 ounces roasted red peppers (better yet,, roast your own)
5 stalks celery hearts (cut into sticks) or 5 stalks fennel bulbs, hearts (cut into sticks)
8 ounces sun-dried tomatoes (in oil)
8 ounces pepperoncini peppers
8 ounces marinated mushrooms
8 ounces stuffed cherry peppers, stuffed with procuitto and provolone cheese
capers
8 ounces caponata, eggplant spread
3 medium fresh tomatoes, sliced (or whole grape tomatoes)
8 ounces parmigiano-reggiano cheese
8 ounces asiago cheese
8 ounces provolone cheese
8 ounces Fontina cheese
8 ounces fresh mozzarella cheese
1 (16 ounce) package breadsticks
Italian bread
16 ounces gourmet olives
8 deviled eggs
8 hard-boiled eggs
8 ounces grilled vegetables
1 head romaine lettuce (leaves to line platter)
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar

Steps:

Use your favorites.
Sliced meats may be rolled up into tubes.
Platter can be prepared a couple of hours in advance, covered and chilled.
Bring back to room temperature 10 - 15 minutes before serving.
Serve Extra Virgin Olive Oil and Vinegars on the side.

ANTIPASTO

Antipasto image

Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 20

Ingredients

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving

Steps:

In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

Tips:

Use a variety of meats, cheeses, and vegetables. This will create a more visually appealing and flavorful platter.
Choose cured meats that are thinly sliced. This will make them easier to eat and will help them to absorb the flavors of the other ingredients.
Use a variety of cheeses, both hard and soft. This will provide a range of textures and flavors.
Choose vegetables that are fresh and colorful. This will make the platter more visually appealing.
Arrange the ingredients on the platter in a visually appealing way. You can use different shapes and sizes of platters to create a unique look.
Serve the platter with a variety of dipping sauces. This will allow your guests to customize their experience.

Conclusion:

An antipasti platter is a delicious and easy way to start a party or gathering. It is also a great way to showcase your culinary skills. With a little planning, you can create a platter that is both beautiful and delicious. So next time you are looking for a simple but impressive appetizer, consider making an antipasti platter. Your guests will love it!