Antipasto Board
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Antipasto Board
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Get ready to wow your taste buds and your guests with this delightful, no-fuss, prep-ahead antipasto! Designed to be completely customizable, this foolproof guide offers tips and tricks for making your antipasto platter the highlight of any gathering. It will have everyone raving—and reaching for seconds!
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Ingredients
Cheeses (scale up or down as desired)
- 8 ounce parmigiano reggiano sliced
- 8 ounces hard cheese includes Provolone, Fontina, Balsamic BellaVitano, Gouda, Havarti, etc., or semi-soft cheese
- 8-12 ounces soft cheese fresh marinated mozzarella balls, burrata, goat cheese, brie
- spreadable cheese Goat Cheese Log, Herb Cheese Spread, Triple Cream Cheese like Bourgogne (Costco), Cheese Balls, 8 oz, optional for larger board
Meats (scale up or down as desired)
- 8 ounces salami (pick 1-2 Genoa salami, Soppressata, etc.)
- 2-3 ounces prosciutto
- 2-3 ounces coppa dried
Marinated and Pickled Items: (Pick at least 3 of your favs-about 42 oz. worth)
- black olives or kalamata olives
- Castelvetrano olives or stuffed green olives
- gigante beans or lupini beans, marinated
- red bell pepper roasted, sliced
- sun-dried tomatoes
- artichoke hearts marinated
- mushroom marinated
- Pepperoncini
Accompaniments (Pick Your Favs)
- balsamic glaze
- Dijon mustard
- jam (Fig, Bacon Jam, Pepper Jelly, etc.)
- Spread olive tapenade, caramelized onion, pesto hummus, etc
Nuts and Nibbles (Pick Your Favs)
- nut Pistachios, Cashews, Walnuts, Pecans, Peanuts and/or Mixed Nuts, etc, roasted and salted
- grapes
- dried fruit (apricots, figs, cherries, etc.)
- cherry tomato on the vine
Crackers and Toasts:
- 8 ounces crackers (choose 1-2 varieties)
- grissini optional, long thin Italian breadsticks
- baguette brush with olive oil and grill or bake at 400˚F for 6-8 minutes, sliced for crostini
Instructions
- Note: The ingredients and measurements are just guidelines—make this board your own! Scale up or down as needed; add/or swap out ingredients. There is no right or wrong as long as you have a variety of textures and flavors.
- Select the board: If you don't have a huge board or platter, use whatever you have! Use platters, cookie sheets, cutting boards, etc., and pair as many as you need. If your board(s) isn't large enough to fit all the items, add what ingredients you can then restock as needed.
- Pickled Items and Spreads: Add your pickled items, spreads, etc., to bowls and ramekins and space them on the board.
- Cheeses: Space out the cheeses on the board next to the pickled items they pair well with (i.e. olives with mozzarella). Slice hard and semi-hard cheeses into squares, triangles, cubes, etc., and fan them out. If using brie, cut a few wedges into it. Place mozzarella balls in a bowl.
- Meats: Place the meats next to the cheeses they pair well with. Fold the meats in various patterns (I fold them in half, then in half again) or fan them out.
- Nuts and Nibbles: Add the nuts and fruit to any open spaces to fill in the gaps.
- Add Crostini and Crackers: Arrange the crackers and crostini in empty spaces. The platter is usually bursting at this point, but you might be able to squeeze the crackers around its borders. You can also serve extra crackers/bread in a separate serving dish.
- Add Serving Utensils: Add spoons, knives, mini forks, toothpicks, etc., to the spreads, olives, pickles, etc. You may also wish to label the meats and cheeses.
Notes
- See the post for detailed tips on ingredients and making ahead. Enjoy!
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