Italian Antipasto Platter
This colorful Italian antipasto platter combines marinated vegetables, assorted cheeses, olives, and crunchy crostini for a flavorful, shareable appetizer perfect for gatherings or pre-meal indulgence.
Equipment
- 1 platter for arranging ingredients
- 1 small bowl for honey or fig jam
Ingredients
- 1 cup marinated gigante beans drained
- 1 cup marinated mozzarella cheese
- 6 oz sliced provolone or fontina cheese
- 4 oz Parmigiano Reggiano broken into chunks
- 1 cup mixed olives Castelvetrano and Kalamata, drained
- 1 cup halved artichoke hearts drained
- 1/2 cup roasted red peppers torn into pieces
- 1/4 cup pepperoncini
- 1 cup cherry tomatoes
- Radicchio leaves for serving
- 1/4 cup almonds
- 1 cup crostini toasted bread slices
- 2 tbsp honey or fig jam
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Drain marinated beans, olives, and artichoke hearts if needed.
- Tear roasted red peppers into bite-size pieces and slice or cube provolone or fontina cheese.
- Break Parmigiano Reggiano into rustic chunks.
- Arrange radicchio leaves on the platter as a colorful base.
- Place small piles of marinated beans, olives, artichoke hearts, roasted peppers, and cherry tomatoes around the platter.
- Add the prepared cheeses around the platter.
- Place pepperoncini and almonds in small clusters to add variety.
- Arrange crostini around the edges of the platter for easy guest access.
- Add a small bowl of honey or fig jam to pair with the cheeses.
- Sprinkle fresh parsley over the platter for freshness and color.
Notes
- Add prosciutto or salami to create a meat version.
- Drizzle extra virgin olive oil over the vegetables for enhanced flavor.
- Serve with sparkling water, wine, or a light cocktail.