Italian Antipasti Platter

Name: Italian Antipasti Platter
Prep time: 20 min
Total time: 20 min
Yield: 12 serving
Ingredients: 12 slices fresh mozzarella cheese; 12 slices vine ripe tomatoes; ¼ pound Soppressata; ¼ pound Provolone cheese; ½ cup fontina cheese; ¼ pound pepperoni; ¼ pound prosciutto; ½ cup marinated artichoke hearts; ½ cup Italian olives mix; ⅓ cup Pepperoncini peppers; ⅓ cup roasted red peppers; fresh basil leaves

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5.0

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Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
12
Calories
203 kcal
Course
Appetizer
Cuisine
Italian

Italian Antipasti Platter

Iris Warren

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This Italian Antipasti Platter has a colorful mix of savory cold cuts, creamy cheeses, marinated artichokes, peppers and olives, perfect for any holiday or special occasions.

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Ingredients

Servings

12 slices fresh mozzarella cheese
12 slices vine ripe tomatoes
¼ pound Soppressata sliced thin
¼ pound Provolone cheese sliced thin
½ cup fontina cheese cubed
¼ pound pepperoni sliced thin
¼ pound prosciutto sliced thin
½ cup marinated artichoke hearts
½ cup Italian olives mix
⅓ cup Pepperoncini peppers
⅓ cup roasted red peppers
fresh basil leaves

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Instructions

Slice the mozzarella cheese and tomatoes into half inch slices.
Arrange them around the rim of your platter, alternating tomatoes with cheese. Later we will add fresh basil leaves between them.
Add the olives and marinated artichoke hearts into 2 small pinch bowls on opposite sides of the platter. Fold the provolone slices in half, then in quarters. Arrange them behind the bowl of artichoke hearts. Then, in similar fashion, fold and arrange the soppressata on the other side of the bowl.
Add ribbons of the prosciutto next to the provolone above the olives bowl, and the pepperoni below the olives.
Cut the fontina cheese into cubes and add them next to the pepperoni. Slice the roasted red peppers into thin strips and add them above fontina cheese.
Add the pepperoncini between the provolone cheese and bowl with the artichoke hearts. Then tuck a basil leave under each slice of mozzarella so it sits over the tomato slices.
This last step is optional- sprinkle some dried oregano or basil over the mozzarella and tomatoes, then drizzle olive oil over the tops. You’ll want to do this just before serving.