Italian Antipasti Platter
User Reviews
5
Italian Antipasti Platter
Description
This Antipasti Platter features thinly sliced cured meats—soppressata, pepperoni, and prosciutto—arranged alongside an assortment of cheeses: fresh mozzarella and provolone slices, cubed fontina, all complemented by fresh vine-ripened tomato slices. The platter is accented with marinated artichoke hearts, Italian olives, pepperoncini peppers, and roasted red pepper strips, adding acidity, brininess, and mild heat.
Fresh basil leaves tucked under the mozzarella slices add a herbaceous note and color contrast. The cheeses vary in texture from soft and creamy mozzarella to firmer and mildly pungent provolone and fontina. The arrangement creates a balanced display of savory, salty, and tangy flavors with varied bite textures, suited for casual entertaining or as an appetizer course before a meal.
The dish is intended to be served cold or at room temperature. The presence of fresh ingredients and marinated elements provides complexity, while the layering of flavors evokes traditional Italian antipasti presentation.
Ingredients
- 12 lices mozzarella cheese fresh
- 12 lices tomato vine ripe
- 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 artichoke hearts marinated
- ½ cup Italian olives mix
- ⅓ cup Pepperoncini peppers
- ⅓ cup red bell pepper roasted
- basil fresh leaves
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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