Best 2 Antipasti Platter Recipes

If you're looking for an easy and impressive appetizer to serve at your next party or gathering, an antipasti platter is the perfect choice. This classic Italian dish is a collection of cured meats, cheeses, olives, and other pickled or preserved vegetables, arranged on a platter for easy serving. Not only is it visually stunning, but it also offers a variety of flavors and textures that will please everyone. From salty and savory to sweet and tangy, there's something for everyone to enjoy.

Here are our top 2 tried and tested recipes!

ANTIPASTI PLATTER

Antipasti Platter image

Provided by Giada De Laurentiis

Categories appetizer

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Steps:

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

TRADITIONAL ANTIPASTI PLATTER

Traditional Antipasti Platter image

Or not so traditional. A continuing work in progress. New items to be added please make any suggestions. Please disregard measurements - - needed some kind of measurements to post list. Pick your favorites and enjoy.

Provided by Ruby15

Categories < 30 Mins

Time 30m

Yield 1 Large Platter

Number Of Ingredients 34

Ingredients

1/4 lb prosciutto
1/4 lb salami
1/4 lb capicola
1/4 lb soppressata
1/4 lb pepperoni
1/4 lb mortadella, with pistachio nut
6 ounces canned anchovy fillets
6 ounces salmon
8 ounces marinated artichoke hearts
8 ounces pickled cherry peppers
8 ounces roasted red peppers (better yet,, roast your own)
5 stalks celery hearts (cut into sticks) or 5 stalks fennel bulbs, hearts (cut into sticks)
8 ounces sun-dried tomatoes (in oil)
8 ounces pepperoncini peppers
8 ounces marinated mushrooms
8 ounces stuffed cherry peppers, stuffed with procuitto and provolone cheese
capers
8 ounces caponata, eggplant spread
3 medium fresh tomatoes, sliced (or whole grape tomatoes)
8 ounces parmigiano-reggiano cheese
8 ounces asiago cheese
8 ounces provolone cheese
8 ounces Fontina cheese
8 ounces fresh mozzarella cheese
1 (16 ounce) package breadsticks
Italian bread
16 ounces gourmet olives
8 deviled eggs
8 hard-boiled eggs
8 ounces grilled vegetables
1 head romaine lettuce (leaves to line platter)
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar

Steps:

Use your favorites.
Sliced meats may be rolled up into tubes.
Platter can be prepared a couple of hours in advance, covered and chilled.
Bring back to room temperature 10 - 15 minutes before serving.
Serve Extra Virgin Olive Oil and Vinegars on the side.

Tips:

Choose a variety of meats, cheeses, and crackers. This will give your guests plenty of options to choose from.
Include some fresh fruits and vegetables. This will add some color and freshness to your platter.
Don't forget the dips! Dips are a great way to add flavor and variety to your platter.
Make sure you have enough toothpicks or skewers. This will make it easy for your guests to eat the food.
Arrange the food attractively on your platter. This will make it look more inviting.

Conclusion:

Creating a great antipasti platter is easy when you follow these tips. With a little planning and effort, you can create a platter that will impress your guests and leave them wanting more. So next time you're hosting a party, be sure to include an antipasti platter. Your guests will love it!