Antipasto Platter Recipe
A well-crafted antipasto platter brings together the best of Italian flavors, offering a delightful mix of cured meats, cheeses, and vibrant accompaniments. Whether for a party or a cozy gathering, this appetizer is sure to impress with its rich textures and bold flavors.
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Servings: 6
Calories: 450kcal
Ingredients
Meats & Cheeses
- ½ pound hot capicola thinly sliced
- ½ pound mortadella thinly sliced
- 8 ounces red wine salami cut into thick rounds
- ½ pound sharp provolone sliced into wedges
- ¼ pound Parmigiano Reggiano broken into rustic chunks
Marinated Mozzarella
- 8 ounces ciliegine mozzarella balls
- 3 tablespoons olive oil
- 1 tablespoon fresh parsley finely chopped
- 2 teaspoons sun-dried tomatoes drained and minced
- ¼ teaspoon red pepper flakes
- Pinch of kosher salt
- 1 small clove garlic finely minced (optional)
Accompaniments
- Roasted red peppers sliced into strips
- Hot or sweet cherry peppers
- Marinated artichokes
- Pepperoncini
- Assorted olives
Instructions
- In a small mixing bowl, combine the mozzarella balls with olive oil, parsley, sun-dried tomatoes, red pepper flakes, and a pinch of salt. If using garlic, add it to the mixture. Stir gently to evenly coat the mozzarella, allowing the flavors to meld.
- Select a spacious serving platter and begin arranging the ingredients in distinct sections. Position the meats in separate piles, creating two symmetrical groups of each variety on opposite sides of the platter. Place the sharp provolone in a similar fashion for balance.
- Nestle a small bowl filled with the marinated mozzarella in the center. Around it, artfully arrange the roasted red peppers, cherry peppers, marinated artichokes, pepperoncini, and olives, ensuring a vibrant and inviting presentation.
- Distribute cocktail forks around the platter for easy serving, and set out appetizer plates and napkins. Keep an eye on the platter and replenish as needed to maintain a full and abundant display.
- Serve and enjoy!
Nutrition
Calories: 450kcal