Antipasto Platter

Mary Beam


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

★★★★★ 1 vote
a crowd
1 Hr


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 large
1 jar(s)
roasted red peppers, marinated in garlic olive oil
1 jar(s)
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.


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

About Antipasto Platter