Antipasto Platter

This no-recipe recipe is my essential guide to building a gorgeous, vibrant antipasto platter with very little effort. Simply grab a cutting board and load it to capacity with fruits, vegetables, cured meats, cheeses, and other pantry goodies. What's best: you can make this photo-worthy yet easy appetizer ahead of time and have it ready to go in your fridge!

I love a big beautiful spread for when friends and family come to visit. If you know me, though, you know I’m not settling for the standard cheese and charcuterie board. I go for a bold, colorful platter that's packed with so many flavors and textures, like my Crudités or Mediterranean Party Platter.

My goal when I'm building a party platter is to make it borderline overwhelming to decide where to start. That bounty and generosity embodies the Mediterranean lifestyle's signature spirit of hospitality that I’m so passionate about!

This antipasto platter recipe features my top recommendations for building an Italian-inspired platter. From briny olives and marinated artichokes to creamy mozzarella, nutty Pecorino, salty Italian cured meats, toasted almonds, smoky roasted peppers, fresh fruits and veggies, and sweet honey for drizzling, there are so delicious combinations waiting to be discovered.

Use this antipasto platter recipe as a starting point to unleash your creativity. Pillage your pantry! Play with the flavors you have on hand and make you the happiest. Use up some of those half full jars of jams taking up space in your fridge. Maybe sip on a Negroni while you work to really get the creativity flowing. Just be sure to please share your stunning creations with me!

Antipasto is the singular form of antipasti, which literally translates to "before meal." So, technically this is an "antipasti" platter recipe, though the term has evolved in the US. In Italy, antipasto is often accompanied by a glass of wine or an aperitif like an Aperol Spritz. It's seen as a way to stimulate the appetite and prepare the taste buds for the main event.

The tradition of antipasto has evolved over time, with various regions showcasing their own unique takes. It remains a beloved and essential component of Italian cuisine (and a tradition I plan to embrace to its fullest in my upcoming trip to Puglia!).

For me, the best parties are the ones where the host is having a great time. The antipasto board is effortless, so it lets me kick back and enjoy myself while my guests are fully satisfied. This may be an antipasto recipe, but it's really a recipe for how to throw a good party!

Think of this ingredient list as more of a suggestion than a hard-and-fast rule. I’ve given my recommendations to build my favorite Italian-style cheese and charcuterie platter. But this is your house, your board, your rules! Feel free to swap or add your favorite ingredients.

First, gather all your ingredients. Then comes the fun part! Get creative with your cheffy plating skills. Remember, it's just an appetizer board so you don't have to take it too seriously. This non-recipe is not a hard science by any means, but here's how I do it:

This antipasto platter brings a festive, casual ambiance to a party. You get to enjoy yourself as the host, mingling and chatting and snacking as your guests serve themselves.

Match this energy with equally effortless cocktails. Make a pitcher of Red or Watermelon Sangria, Rosé Lemonade, Aperol or Limoncello Spritzes to pass around.

Once the party is in full swing, grab a seat and start the main course. Italian favorites like Shrimp and Polenta or Pasta alla Norma will keep the spirit going. Wrap things up with tea or espresso and Italian-style Carrot Cake or Cannoli.

Appetizer and Mezze

Appetizer and Mezze

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Appetizer and Mezze

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