Italian Antipasto Platter
Instructions
- 1
Remove all meats and cheeses from refrigerator 30 minutes before serving to bring to room temperature for best flavor.
- 2
Slice the provolone cheese into triangles or wedges. Drain the mozzarella balls and pat dry.
- 3
Arrange the prosciutto by folding slices into rosettes or draping them loosely on one section of your serving platter.
- 4
Fan out the salami and mortadella slices in an overlapping pattern in another section.
- 5
Place the cheeses in a separate area, alternating between mozzarella balls and provolone pieces.
- 6
Drain the olives, artichoke hearts, and sun-dried tomatoes. Arrange them in small clusters around the platter.
- 7
Cut the roasted red peppers into strips and arrange them attractively on the platter.
- 8
Halve the cherry tomatoes and scatter them throughout for color.
- 9
Tuck fresh basil leaves between ingredients for a pop of green and fresh aroma.
- 10
Drizzle the olive oil lightly over the vegetables and cheeses.
- 11
Slice the bread and arrange in a basket alongside the platter, or place crackers on the side if preferred.
- 12
Serve immediately with small plates, napkins, and toothpicks or small forks.
Chef's Note
"This antipasto platter is my go-to for effortless entertaining - simply arrange quality Italian meats, cheeses, and marinated vegetables on a beautiful board and watch it disappear. The key is using the best ingredients you can find and letting their natural flavors shine."
