Food & Cooking Recipes Appetizers How to Build an Antipasto Platter for a Crowd 4.0 (154) This Italian-style appetizer is the ultimate way to start a party. Prep Time: 35 mins Total Time: 35 mins Servings: 12 Jump to recipe Our antipasto platter is an abundant spread of Italian cured meats, cheeses, marinated vegetables, nuts, fruits, and more. It’s the ultimate way to start a meal—or a party. It's also easy on the cook because most of the ingredients are store-bought and no cooking is necessary. Marinating your own bocconcini in herbs and olive oil takes mere moments, and so does slicing garlic to add to store-bought roasted peppers. They are easy ways to put your own spin on the platter. From there, all you need to do is cube the cheeses and arrange the meats, fruit, olives, and nuts on the board you've selected for serving the antipasto. In case you’re wondering, antipasto means 'before the meal in Italian,' and while you might make dinner from the foods on an antipasto platter, traditionally it is served as an appetizer. 32 Party Food Ideas for Every Kind of Celebration Credit: Brie Goldman The Elements Consider this antipasto recipe a template and adapt it to suit your tastes and the ingredients available to you. Here are some other ingredients to consider instead of, or in addition to, those on our antipasto platter. Meats In addition to prosciutto, salami, and sopressata, consider using other Italian cured meats such as bresaola, capicola, and coppa. Another option is the spicy spreadable pork sausage ‘nduja. There are several different ways to fold salami for an antipasto; our favorite way is simply to fold the rounds in half. To create a different design, you can roll each salami piece up in a tight cylinder and secure it with a toothpick. Both techniques will create a delicious display on your antipasto platter. Cheeses Any Italian cheese is suitable for an antipasto, but the platter benefits from having a range of cheeses, in terms of taste and texture; some fresh, some aged, and something in between. Bocconcini, mozzarella, and burrata are stellar options for fresh cheeses, crumbled Parmigiano-Reggiano, Pecorino Romano, or Grana Padano classic aged cheese, then round out the selection with something different, such as Provolone or Gorgonzola. Cut hard cheeses into bite-size pieces using different shapes like cubes, wedges, and sticks for visual interest on the antipasto. Marinated Vegetables Our antipasto selection is anchored by store-bought marinated vegetables. Aim for a selection of tastes with something piquant, something salty, and something rich. Use one type of olive, as we did, or a mix. Dried Fruit The sweet chewiness of dried fruit is a perfect partner for bites of cheese. We prefer to use large dried fruit like pitted dates, prunes, and apricots as they are easier to take from the platter. You may prefer only to have just fresh or dried fruit on your antipasto—or opt for both. Fresh Fruit Fresh fruit brings something different to the board. Figs are our favorite choice, but if they are not in season, opt for slices of ripe pear or apple, or small citrus like mandarins. Nuts Hazelnuts and pine nuts are popular Italian nuts, but if you prefer other types of nuts, use them on your antipasto. Jams and Spreads An antipasto benefits from store-bought spicy pepper condiments or sweet fig jam; they can be spread on crackers or bread and topped with cheese or meat or just spread on cheese or dried fruit. Choose at least two spreads. Salty cheese is complemented by sweet spreads, and mild cheese by more savory or mild spreads. Add them to the antipasto in small bowls, with spoons for serving. Make sure you reserve some of each ingredient so you can replenish the antipasto if it starts to look tired. We prefer to do this over packing the antipasto platter tightly in the first place. The Right Platter for Serving Antipasto As you'll see from the ingredient list, our large-format antipasto platter contains quite a few components. To ensure you have enough room to fit everything, reach for your largest platter or wooden cutting board. If you run out of room, place a few small bowls around the platter for ingredients like marinated mozzarella, roasted peppers, and olives—it will build visual interest in addition to freeing up space. How to Prep Antipasto Ahead While the full antipasto platter is best assembled just before serving, you can certainly get a head start on prep by tackling these items up to one day ahead: Marinate the mozzarella and roasted peppersSlice and cube the cheese and store in airtight containersDrain brined and pickled items and store in serving bowls, covered with plasticFold or roll cured meatsWash and dry radicchio leaves, then store in a resealable bag with paper towels Directions Credit: Brie Goldman Marinate bocconcini: In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. Credit: Brie Goldman Mix red peppers with garlic: In a medium bowl, combine roasted red peppers and garlic; set aside. Credit: Brie Goldman Add radicchio: Arrange radicchio leaves on board. Credit: Brie Goldman Add bocconcini and jarred ingredients: Place prepared bocconcini, roasted red peppers, and other jarred ingredients such as pepperoncini, peppadew peppers, artichokes, and olives in small bowls and add to the board. Alternatively, set one or two bowls off of the board for visual appeal and space. Credit: Brie Goldman Add meats: Place meats on the board. Arrange them so they are accessible from all sides of board. Larger slices can be rolled, folded in half, or folded into quarters. Credit: Brie Goldman Add cheeses: Place cheeses in different areas of the board. Credit: Brie Goldman Add crackers or breadsticks: Arrange crackers and breadsticks at different places on the board. (Alternatively, extend the space by placing breadsticks beside the board.) Credit: Brie Goldman Add dried fruit, nuts, and spreads: Position dried fruit in different spaces on the board. Place jam or other spreads directly on the board or in small bowls and add to board. Add nuts, using them to fill in remaining gaps. Credit: Brie Goldman Add fresh fruit: Place fresh fruit on board or in a separate bowl to the side of the board. How to Store a Leftover Antipasto Platter After enjoying the antipasto platter, store leftovers by placing the meats in an airtight container in the fridge. Keep the marinated bocconcini in a separate container from the other cheeses. Store the pickles, peppers, and crudités in their own airtight containers as well. Use the meats, cheeses, and crudités within two days. Frequently Asked Questions Is an antipasto platter the same as a charcuterie board? No, an antipasto platter is not the same as a charcuterie board, though they are similar. Charcuterie is the French word for cured meats, but charcuterie boards include other elements besides cured meats, just like an antipasto platter does. Both include cheeses, bread or crackers, fruits, vegetables, and other foods. What sets an antipasto platter apart is that it usually uses Italian ingredients. Is two ounces of cured meat per person a good serving size for an antipasto platter? Yes, two ounces of cured meat per person is a good serving size for antipasto platter. Including a variety of different cured meats will ensure there is enough for everyone to enjoy. Note that you may need to allow for more prosciutto as that favorite cured meat always seems to go fast. Can an antipasto platter be vegetarian? Yes, an antipasto platter can be vegetarian. Simply omit the cured meats and include more fresh or pickled vegetables, fruit, nuts, and/or cheeses. For a hearty, protein-packed addition, consider adding marinated large white beans such as royal corona beans, which are an Italian variety. 5 More Easy Italian Appetizer Recipes to Try Simple Crostini Cantaloupe and Mozzarella With Prosciutto and Basil Grilled Calamari Antipasto Skewers Grilled-Vegetable Agrodolce Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.