Italian Antipasto is something I grew up with. It’s such a classic, versatile dish, perfect for holidays, parties, or even just a fancy snack plate for a night in.
What I love most about it is that it’s not really cooking. It’s more like assembling a beautiful, delicious collection of flavors and textures. And everyone always loves it!
It’s one of those perfect appetizers that suits any occasion.
Recipe Overview: Italian Antipasto
This Italian Antipasto is a vibrant mix of cured meats, cheeses, marinated vegetables, and olives.
Think of it as an Italian-style charcuterie board. It’s colorful, flavorful, and offers a little something for everyone.
It is completely customizable. You can really tailor it to your preferences and what you have on hand.
Serve it with some crusty bread, crackers, or even just toothpicks for easy snacking.
It’s also ideal for prepping ahead of time, making it a stress-free option for entertaining.
Detailed Ingredients for the Perfect Italian Antipasto
Here’s what you’ll need to create a truly memorable platter:
- Cured Meats (about 8 ounces total):
- Salami (Genoa or soppressata are great)
- Prosciutto (thinly sliced)
- Pepperoni (optional, but adds a nice kick)
Tip: Look for a variety pack at the deli counter to save money and get a good mix.
- Cheeses (about 8 ounces total):
- Fresh Mozzarella balls (bocconcini or ciliegine)
- Provolone (sliced or cubed)
- Sharp Cheddar or Parmesan (for a sharper flavor)
Note: If you can’t find fresh mozzarella balls, a block of mozzarella, cubed, works just fine.
- Marinated Vegetables (about 1-2 cups total):
- Artichoke hearts (quartered)
- Roasted red peppers (sliced)
- Pepperoncini (whole or sliced)
- Marinated mushrooms (optional)
Tip: Drain these well before adding them to the platter to avoid making things soggy.
- Olives (about 1 cup total):
- Kalamata olives (pitted)
- Green olives (Castelvetrano are delicious)
- A mix of your favorites
- Extras (optional, but recommended):
- Cherry tomatoes (halved)
- Fresh basil leaves (for garnish)
- Crusty bread or crackers (for serving)
- A drizzle of good quality olive oil
- A sprinkle of black pepper
Substitutions: Feel free to swap in other ingredients like sun-dried tomatoes, grilled vegetables, or different types of cheese or cured meat.
Step-by-Step Instructions: Assembling Your Italian Antipasto
- Prep the Ingredients: Start by draining all your marinated vegetables and olives. This is really important to prevent a watery platter. Pat them dry with a paper towel if needed.
- Arrange the Meats: I like to fan out slices of salami and prosciutto, or even roll them up for a nicer presentation. Place them in different sections of your platter or board. If you’re using pepperoni, you can simply scatter it around.
- Add the Cheeses: If you’re using mozzarella balls, you can leave them whole or slice them in half. Place the cheese cubes or slices near the meats, creating little groupings. Try to visually separate different types of cheese.
- Fill in with Vegetables: Now, distribute the marinated artichoke hearts, roasted red peppers, and pepperoncini around the meats and cheeses. Don’t be afraid to tuck them into empty spaces.
- Olive Time: Scatter the olives throughout the platter. The different colors of olives will add visual appeal.
- Finishing Touches: Add the cherry tomatoes (if using) for pops of color. Tuck fresh basil leaves here and there for a fresh, fragrant touch.
- Final Drizzle: Before serving, lightly drizzle the entire platter with good quality olive oil, and a sprinkle of freshly cracked black pepper. This brings all the flavors together.
- Serve it up! Add some bread or crackers, and you’re good to go! You may even want to set out some small plates and toothpicks.
Variations & Tips for Your Italian Antipasto Platter
- Make it Spicy: Add some spicy salami or a sprinkle of red pepper flakes.
- Vegetarian Option: Omit the meats and add more marinated vegetables, like grilled zucchini or eggplant.
- Make Ahead: You can assemble the antipasto platter several hours in advance. Cover it tightly with plastic wrap and refrigerate. Add the olive oil and pepper just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Antipasto is best served cold or at room temperature, so no reheating is needed.
- Serving Suggestions: Besides bread and crackers, consider serving this with a side of balsamic glaze or a small bowl of pesto for dipping.
Key Details
- Prep time: 15 minutes
- Cook time: 0 minutes
- Total time: 15 minutes
- Servings: 6-8
- Equipment you’ll need: Large platter or cutting board, small bowls (optional)
Italian Antipasto
Ingredients
- 8 ounces cured meats Salami, Prosciutto, Pepperoni
- 8 ounces cheeses Fresh Mozzarella balls, Provolone, Sharp Cheddar or Parmesan
- 1-2 cups marinated vegetables Artichoke hearts, Roasted red peppers, Pepperoncini, Marinated mushrooms
- 1 cup olives Kalamata olives, Green olives
- Cherry tomatoes optional
- Fresh basil leaves optional
- Crusty bread or crackers for serving
- Good quality olive oil
- Black pepper
Instructions
- Prep the Ingredients: Drain marinated vegetables and olives. Pat dry if needed.
- Arrange the Meats: Fan out or roll salami and prosciutto. Place on platter.
- Add the Cheeses: Place mozzarella balls, cheese cubes, or slices near meats.
- Fill in with Vegetables: Distribute marinated vegetables around meats and cheeses.
- Olive Time: Scatter olives throughout the platter.
- Finishing Touches: Add cherry tomatoes and basil leaves if using.
- Final Drizzle: Drizzle olive oil and sprinkle black pepper over the platter.
- Serve it up! Add bread or crackers and enjoy.
