Antipasto Platter

Mary Beam


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


★★★★★ 1 vote

a crowd
1 Hr


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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.

How to Make Antipasto Platter


  • 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.

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About Antipasto Platter

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