Mixed Antipasto Platter
A delightful assortment of Italian appetizers perfect for starting any meal. This platter includes a variety of flavors and textures, offering a taste of Italy with cured meats, cheeses, marinated vegetables, and olives.
Nutrition
Calories: 300cal
Carbohydrate: 5g
Protein: 15g
Fat: 25g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: easy
20 min Prep
0 Cook
20 min Total
4 Servings
Ingredients
- 4 ounces of thinly sliced prosciutto
- 4 ounces of salami, thinly sliced
- 4 ounces of mortadella, thinly sliced
- 4 ounces of provolone cheese, sliced
- 4 ounces of mozzarella balls, marinated in olive oil
- 1 jar (6 ounces) of marinated artichokes, drained and halved
- 1/2 cup of black olives, pitted
- 1/2 cup of green olives, pitted
- 1/2 cup of roasted red peppers, sliced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of assorted nuts, such as almonds and walnuts
- Fresh basil leaves for garnish
- Crusty Italian bread or breadsticks
Instructions
- Start by preparing a large platter or board for assembling your antipasto. Ensure it’s clean and dry.
- Fold or loosely roll the slices of prosciutto, salami, and mortadella for more visual appeal. Arrange them evenly around the platter.
- Place the provolone slices in small bundles near the meats. Scatter the mozzarella balls across various spots.
- Distribute the marinated artichokes, black olives, and green olives across the platter. Try to balance colors for an attractive presentation.
- Add the roasted red peppers in a few different areas, filling in some gaps and adding vibrancy.
- Halve the cherry tomatoes and place them around the edge or center of the platter.
- Sprinkle the nuts around, providing a crunchy element to your platter.
- Garnish with fresh basil leaves for color and a touch of freshness.
- Serve with crusty Italian bread or breadsticks on the side.
- Tip: Try to space ingredients so each bite offers a different combination of flavors and textures.
- Tip: Serve the platter with small plates, forks, and napkins for easy dining.
