Antipasto Platter
An Antipasto Platter Recipe filled with Italian cheeses, olives, marinated vegetables, and crostini.
Ingredients
- Marinated gigante beans
- Marinated mozzarella cheese
- Sliced provolone or fontina cheese
- Parmigiano Reggiano broken into chunks
- Mixed olives such as Castelvetrano and kalamata
- Halved artichoke hearts
- Torn roasted red peppers
- Pepperoncini
- Cherry tomatoes
- Radicchio leaves
- Almonds
- Crostini
- Honey or fig jam
- Fresh parsley for garnish
Instructions
- Start with a large serving platter or wooden board.
- Arrange the cheeses across different sections of the platter for balance and variety.
- Add small piles of olives, marinated gigante beans, and artichoke hearts around the cheeses.
- Fill empty spaces with roasted red peppers, pepperoncini, cherry tomatoes, and almonds.
- Tuck radicchio leaves around the edges for color and texture.
- Place crostini along one side of the Antipasto Platter Recipe for easy serving.
- Add a small bowl of honey or fig jam near the cheeses.
- Garnish with fresh parsley just before serving.
Notes
- Fontina can be replaced with mild cheddar or gouda.
- Fig jam pairs beautifully with Parmigiano Reggiano.
- Add fresh grapes or sliced pears for a sweeter contrast.
- Gluten-free crackers can replace crostini if needed.