Real Recipes From Real Home Cooks ®

antipasto platter

★★★★★ 1
a recipe by
Mary Beam
Westbrook, ME

Easy to make, and delicious to eat. Add and remove items as you please.

★★★★★ 1
serves a crowd
prep time 1 Hr

Ingredients For antipasto platter

  • 3/4 lb
    provolone cheese, sliced thin
  • 1/4 lb
    genoa salami, sliced thin
  • 1/4 lb
    pepperoni, sliced thin (from the deli)
  • 1/2 lb
    mozzarella cheese
  • 1 lg
  • 1 jar
    roasted red peppers, marinated in garlic olive oil
  • 1 jar
    artichoke hearts, marinated in garlic olive oil
  • 1 bunch
    fresh parsley
  • 2 Tbsp
    soprasatta, chopped fine
  • 2 Tbsp
    balsamic vinegar
  • fresh ground pepper
  • 1/4 c
    fresh grated parmesan cheese
  • assorted olives, pepperoncini and banana peppers. i use the pitted kalamata olives.

How To Make antipasto platter

  • 1
    Get out your platter and rub olive oil all over it.
  • 2
    Layer your provolone cheese around the edge, overlapping. Leave room for the bowl in the middle.
  • 3
    Layer the genoa in the same fashion, over the provolone. This is also where I sometimes add 1/2 slices of mortadella.
  • 4
    Slice up the pepperoni in strips and place in a random fashion over the genoa and provolone.
  • 5
    Slice up the mozzerella in strips and place over the pepperoni.
  • 6
    Top with the chopped up soprasatta.
  • 7
    Top this with the chopped sliced tomato and roasted red peppers, which have been sliced thinly.
  • 8
    Add the artichoke hearts, sliced thinly, but also some chunks.
  • 9
    Spoon up some of the marinade from the artichoke jar and sprinkle over the platter. I use about 4 to 6 tablespoons.
  • 10
    Top with ground pepper to taste and the chopped parsley.
  • 11
    Drizzle the balsamic vinegar over your creation.
  • 12
    Top with the fresh parmesan.
  • 13
    Now you're going to get a very sharp knife, and slice up the platter into triangle shaped wedges. Keeping it in tact, of course. I use a spatula to serve.
  • 14
    Set your bowl in the middle of the platter, filled with assorted olives and pepperoncini. Sometimes I add banana peppers too.
  • 15
    Best if you let the platter marinate overnight in the fridge. Serve along side a fresh load of Italian bread.