6 servings

Italian Antipasto Platter

Name: Italian Antipasto Platter
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: 4 oz prosciutto di Parma; 4 oz, sliced soppressata or salami; 8 oz fresh mozzarella balls; 4 oz, sliced or chunked aged provolone or pecorino; 1 cup marinated artichoke hearts; 1 cup, torn roasted red peppers in oil; 1 cup mixed olives; 1/2 cup pepperoncini; 1 loaf, sliced Italian crusty bread; 2 tbsp, for the cheese extra-virgin olive oil

A grazing board of cured meats, cheeses, marinated vegetables, olives, and bread — an easy, generous start to a long table dinner.

nut-free
contains-meat
contains-dairy

Ingredients

prosciutto di Parma4 oz
soppressata or salami4 oz, sliced
fresh mozzarella balls8 oz
aged provolone or pecorino4 oz, sliced or chunked
marinated artichoke hearts1 cup
roasted red peppers in oil1 cup, torn
mixed olives1 cup
pepperoncini1/2 cup
Italian crusty bread1 loaf, sliced
extra-virgin olive oil2 tbsp, for the cheese

Steps

Prepare the serving board.
Choose a wide wooden board or platter. Drain the marinated vegetables on paper towels so the board doesn't go oily.
Arrange the cured meats and cheeses.
Loosely fold the prosciutto into ribbons and fan the salami slices in a row. Place cheeses in two corners.
Add vegetables, olives, and bread.
Tuck the artichokes, peppers, olives, and pepperoncini into the gaps in small piles. Fan bread slices along one edge.
Season and serve the mozzarella.
Drizzle the mozzarella with olive oil, season with salt, and serve at room temperature.

Nutrition

Nutrition, per serving. 370 calories. Protein 18.5 grams, 19 percent. Carbs 22 grams, 22 percent. Fat 26 grams, 59 percent. Fiber 3 grams, sugar 3.5 grams, saturated fat 8 grams, sodium 870 milligrams. Estimated from ingredients.