30+ Irresistible Italian Antipasto Platter Recipes to Wow Your Guests

When it comes to entertaining, nothing sets the stage like an impressive Italian antipasto platter.

The variety of textures and flavors—savory meats, creamy cheeses, tangy olives, and vibrant vegetables—create a feast for the eyes and the taste buds.

Whether you’re hosting a casual get-together or a more formal event, an antipasto platter is a versatile and crowd-pleasing option that never fails to impress.

In this blog, we’ll dive into over 30 delicious antipasto platter recipes, each offering its own unique combination of classic Italian ingredients and innovative twists.

From simple pairings to elaborate spreads, these recipes will elevate your hosting game and bring a touch of Italy to your gatherings.

Ready to explore the world of antipasto? Let’s get started!

30+ Irresistible Italian Antipasto Platter Recipes to Wow Your Guests

Creating the perfect Italian antipasto platter is all about balancing flavors, colors, and textures to delight your guests.

With over 30 mouthwatering recipes to choose from, you now have a wide variety of options to fit any occasion, whether you’re looking for something light and fresh or rich and indulgent.

By incorporating classic ingredients like prosciutto, olives, cheeses, and marinated vegetables, you’ll create a spread that is as authentic as it is delicious.

So, whether it’s for a casual family dinner or a sophisticated cocktail party, these antipasto platter recipes will ensure that your guests are always satisfied and impressed.

Get ready to embrace the flavors of Italy and bring the joy of sharing to your table!

Classic Italian Antipasto Platter

A traditional antipasto platter is a delightful spread of Italian appetizers, offering a variety of flavors, textures, and colors. It includes a selection of cured meats, cheeses, marinated vegetables, olives, and more. Perfect for any gathering, this platter combines rich and savory ingredients that represent the heart of Italian cuisine.

Ingredients:

• 6 slices of Prosciutto di Parma
• 6 slices of Salami
• 6 slices of Soppressata
• 4 oz Mozzarella balls
• 4 oz Parmigiano-Reggiano (shaved)
• 1 cup Marinated artichokes
• 1 cup Roasted red peppers
• 1 cup Kalamata olives
• 1 cup Green olives
• 1 handful Fresh basil leaves
• 1 French baguette, sliced
• 1 tbsp Extra virgin olive oil

Instructions:

1. Arrange a large serving platter or board with sections for each component of the antipasto.
2. Begin by laying out the slices of Prosciutto, Salami, and Soppressata in a fan shape.
3. Add the mozzarella balls next to the meats, followed by the Parmigiano-Reggiano in small heaps.
4. Place the marinated artichokes and roasted red peppers in separate sections, filling any gaps.
5. Scatter the Kalamata and green olives around the platter, making sure to balance the colors.
6. Add fresh basil leaves as a garnish, ensuring they’re spread evenly.
7. Finish by arranging the sliced French baguette around the platter, drizzling a little olive oil over it if desired.

This classic Italian antipasto platter is not only visually stunning but also offers a beautiful balance of textures and flavors. The savory cured meats, creamy mozzarella, tangy olives, and rich artichokes combine to create an irresistible appetizer. Serve it at your next gathering, and watch your guests enjoy each flavorful bite as they indulge in the best of Italy’s traditional starters.

Mediterranean-Inspired Antipasto Platter

This Mediterranean-inspired antipasto platter is a fresh and vibrant twist on the traditional Italian spread. Featuring a mix of Greek and Italian elements, it includes a colorful variety of olives, cheeses, vegetables, and seafood. This platter is perfect for those seeking a light yet flavorful appetizer with a Mediterranean flair.

Ingredients:

• 1 cup Kalamata olives
• 1 cup Castelvetrano olives
• 1 cup Cherry tomatoes
• 1 cup Sliced cucumber
• 4 oz Feta cheese, crumbled
• 4 oz Burrata cheese
• 1/2 cup Roasted red peppers
• 1/2 cup Marinated anchovies
• 1/2 cup Marinated artichokes
• 2 tbsp Capers
• 1 tbsp Olive oil
• 1 tbsp Lemon zest
• Fresh parsley for garnish
• Pita bread or crackers

Instructions:

1. Start by arranging the Kalamata and Castelvetrano olives in separate sections of your platter.
2. Add the cherry tomatoes and sliced cucumbers, positioning them next to the olives for contrast.
3. Place crumbled feta and Burrata cheese near the vegetables, ensuring they are spread out evenly.
4. Add roasted red peppers and marinated artichokes in small bowls or sections to prevent them from mixing with the other ingredients.
5. Scatter the marinated anchovies and capers around the platter, enhancing the salty flavors.
6. Drizzle the entire platter with olive oil and top it with fresh lemon zest for an extra burst of freshness.
7. Garnish with chopped parsley for added color and flavor.
8. Serve with pita bread or crackers for dipping.

This Mediterranean-inspired antipasto platter is a refreshing and vibrant take on the classic. The combination of briny olives, creamy cheeses, and zesty vegetables creates a wonderfully complex flavor profile. Whether served at a casual get-together or as part of a more formal meal, this platter will be a standout that captures the essence of Mediterranean cuisine in every bite.

Antipasto Platter with Grilled Vegetables and Balsamic Glaze

This antipasto platter showcases the rich flavors of grilled vegetables, paired with delicious cheeses, meats, and a tangy balsamic glaze. It’s a great option for those who prefer a slightly lighter yet still indulgent spread. The smoky grilled vegetables add a depth of flavor that complements the other ingredients beautifully.

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup Fresh mozzarella, sliced
• 4 oz Prosciutto
• 4 oz Salami
• 1/2 cup Roasted cherry tomatoes
• 1/4 cup Balsamic vinegar
• 1 tbsp Honey
• Fresh thyme sprigs
• 1 tbsp Olive oil
• Salt and pepper to taste
• Fresh baguette slices

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Toss the zucchini, eggplant, and bell peppers in olive oil, salt, and pepper, then grill them for 3-4 minutes on each side until tender and slightly charred.
3. While the vegetables are grilling, arrange the mozzarella, Prosciutto, and Salami on your platter, making sure to separate each component.
4. Once the vegetables are grilled, add them to the platter, along with the roasted cherry tomatoes.
5. In a small saucepan, combine the balsamic vinegar and honey. Simmer over low heat until the mixture thickens and becomes syrupy, about 5 minutes.
6. Drizzle the balsamic glaze over the entire platter, then sprinkle with fresh thyme sprigs.
7. Serve with fresh baguette slices on the side for an added texture.

This grilled vegetable antipasto platter is a hearty yet elegant choice for any occasion. The smokiness of the grilled vegetables, paired with the richness of mozzarella and savory meats, makes for a truly satisfying experience. The balsamic glaze adds a touch of sweetness and tang that ties everything together. It’s a perfect platter for those who appreciate both fresh and bold flavors in their appetizers.

Italian Seafood Antipasto Platter

An elegant antipasto platter with a focus on seafood, this dish incorporates a variety of marinated and grilled seafood, paired with fresh vegetables and Italian cheeses. The combination of delicate seafood flavors and savory accompaniments creates a sophisticated appetizer that’s perfect for any occasion. It’s an ideal choice for seafood lovers who want a light yet flavorful start to their meal.

Ingredients:

• 1 cup Marinated calamari rings
• 1 cup Marinated shrimp
• 1/2 cup Smoked salmon, sliced
• 1/2 cup Anchovies in olive oil
• 4 oz Fresh ricotta cheese
• 4 oz Aged Pecorino Romano (shaved)
• 1/2 cup Sliced fennel
• 1/2 cup Cherry tomatoes
• 1/2 cup Roasted red peppers
• 1/4 cup Green olives
• 1/4 cup Black olives
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• Fresh dill and parsley for garnish
• Crostini or crackers

Instructions:

1. Start by arranging the marinated calamari rings and shrimp on your platter, alternating between the two for a visually appealing look.
2. Add the smoked salmon and anchovies in separate sections, ensuring they are easily distinguishable.
3. Add fresh ricotta cheese in small dollops or spread lightly across the platter, followed by shavings of Pecorino Romano.
4. Fill in the spaces with sliced fennel, cherry tomatoes, and roasted red peppers.
5. Scatter green and black olives around the platter to add a salty contrast to the seafood.
6. Drizzle olive oil and lemon juice over the entire platter, giving it a fresh and zesty finish.
7. Garnish with fresh dill and parsley to add color and fragrance.
8. Serve with crostini or crackers on the side for an extra crunch.

This Italian seafood antipasto platter offers a refreshing, ocean-inspired twist on the traditional antipasto spread. The combination of marinated seafood, creamy ricotta, and savory cheeses makes for an elegant and satisfying appetizer. Whether for a holiday gathering or a casual dinner, this platter provides a light yet rich start to your meal that will impress your guests with its delicate flavors and vibrant presentation.

Vegetarian Antipasto Platter

This vegetarian antipasto platter is a colorful and vibrant assortment of fresh vegetables, cheeses, and olives. It’s perfect for those who prefer a meatless option but still want to enjoy the complex flavors and textures of an Italian antipasto. The platter includes a mix of marinated vegetables, creamy cheeses, and crispy bread, creating a wholesome and satisfying appetizer.

Ingredients:

• 1 cup Marinated mushrooms
• 1 cup Roasted red peppers
• 1 cup Marinated artichokes
• 1 cup Sliced cucumber
• 4 oz Fresh mozzarella balls
• 4 oz Goat cheese, crumbled
• 1/2 cup Kalamata olives
• 1/2 cup Green olives
• 1/4 cup Cherry tomatoes
• 1/2 cup Grilled eggplant slices
• 1 tbsp Olive oil
• 1 tbsp Red wine vinegar
• Fresh basil leaves
• Crusty Italian bread or baguette, sliced

Instructions:

1. Begin by arranging the marinated mushrooms, roasted red peppers, and marinated artichokes on the platter, each in a separate section to create visual interest.
2. Add the sliced cucumber and grilled eggplant around the vegetables, filling in any empty spaces.
3. Place fresh mozzarella balls and crumbled goat cheese in different parts of the platter, offering a balance of creamy textures.
4. Scatter Kalamata and green olives across the platter, making sure they’re evenly distributed.
5. Add cherry tomatoes to the mix, ensuring there is a pop of color throughout.
6. Drizzle olive oil and red wine vinegar over the platter to bring the flavors together.
7. Garnish with fresh basil leaves for a fragrant and colorful touch.
8. Serve with sliced Italian bread or a crusty baguette on the side.

This vegetarian antipasto platter offers a fresh and healthy alternative to traditional meat-based versions, packed with vibrant flavors and textures. The combination of marinated vegetables, creamy cheeses, and olives creates a balanced and satisfying appetizer that’s perfect for any occasion. Whether you’re hosting a gathering or simply enjoying a light meal, this platter provides a wholesome, flavor-packed start that will appeal to both vegetarians and non-vegetarians alike.

Antipasto Platter with Prosciutto and Melon

This antipasto platter is a refreshing blend of sweet and savory flavors, featuring the classic Italian combination of Prosciutto and melon. The rich saltiness of the Prosciutto complements the juicy sweetness of the melon, while other accompaniments like olives, cheese, and bread provide added variety and texture. It’s a light yet indulgent option that’s perfect for warmer weather or a casual gathering.

Ingredients:

• 6 slices of Prosciutto
• 1 ripe cantaloupe melon, sliced into wedges
• 4 oz Burrata cheese
• 1/4 cup Fresh basil leaves
• 1/4 cup Black olives
• 1/4 cup Green olives
• 1 tbsp Extra virgin olive oil
• 1 tbsp Balsamic reduction
• 1 French baguette, sliced
• 1 tbsp Fresh cracked black pepper

Instructions:

1. Start by arranging the slices of Prosciutto on the platter, fanning them out elegantly.
2. Add the cantaloupe melon wedges, making sure they are spread out to complement the Prosciutto.
3. Place the Burrata cheese near the melon for a creamy contrast, and drizzle it lightly with olive oil.
4. Scatter fresh basil leaves across the platter, providing a fragrant and visually appealing garnish.
5. Add black and green olives around the platter for an extra salty element.
6. Drizzle the entire platter with balsamic reduction for a sweet and tangy finish.
7. Add a few cracks of fresh black pepper for an added kick.
8. Serve with slices of French baguette or crusty bread for dipping and balancing the flavors.

This Prosciutto and melon antipasto platter is a delightful fusion of savory and sweet, with the rich, salty Prosciutto perfectly balanced by the juicy, refreshing melon. The creamy Burrata, olives, and fresh basil further enhance the overall experience. Ideal for a summer gathering or a light, elegant appetizer, this platter offers a perfect harmony of flavors that are sure to impress your guests.

Antipasto Platter with Grilled Bread and Pesto

This antipasto platter combines the rustic flavors of grilled bread with the freshness of basil pesto and a variety of Italian accompaniments. The smoky grilled bread serves as the base for various meats, cheeses, vegetables, and olives, while the pesto adds a herby, garlicky finish. It’s a simple yet flavorful platter, ideal for serving as a casual appetizer or snack at a gathering.

Ingredients:

• 1 French baguette, sliced into 1-inch pieces
• 1/4 cup Olive oil
• 2 tbsp Fresh pesto (store-bought or homemade)
• 4 oz Prosciutto
• 4 oz Capicola
• 1/2 cup Fresh mozzarella, sliced
• 1/2 cup Marinated artichokes
• 1/4 cup Kalamata olives
• 1/4 cup Green olives
• 1/2 cup Roasted cherry tomatoes
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Lightly brush the baguette slices with olive oil and grill them for 2-3 minutes per side until slightly charred and crispy.
3. Arrange the grilled bread slices on a large platter, creating a base for the rest of the ingredients.
4. Spread a thin layer of pesto over each grilled bread slice, adding a fragrant herbal flavor.
5. Add the Prosciutto and Capicola around the platter, ensuring they’re evenly distributed.
6. Place fresh mozzarella slices next to the meats, allowing them to melt slightly if desired.
7. Add marinated artichokes, Kalamata olives, and green olives, filling any gaps in the arrangement.
8. Scatter roasted cherry tomatoes across the platter, adding a burst of color and sweetness.
9. Garnish with fresh basil leaves for a fragrant finish.

This antipasto platter with grilled bread and pesto is a flavorful and satisfying combination of textures and tastes. The smoky grilled bread acts as the perfect base for the savory meats, creamy mozzarella, and vibrant vegetables, while the pesto elevates the entire dish with its aromatic, garlicky richness. Ideal for any gathering, this platter offers an inviting, casual way to enjoy classic Italian flavors with a modern twist.

Antipasto Platter with Burrata and Roasted Garlic

This antipasto platter features the creamy richness of Burrata cheese paired with the sweet, caramelized flavors of roasted garlic. The addition of savory meats, olives, and roasted vegetables makes this platter a hearty, indulgent option that will impress your guests. It’s a great choice for special occasions or as a luxurious appetizer to start any meal.

Ingredients:

• 4 oz Burrata cheese
• 1 head of garlic
• 1 tbsp Olive oil
• 6 slices of Prosciutto
• 6 slices of Salami
• 1/2 cup Roasted bell peppers
• 1/2 cup Marinated olives
• 1/2 cup Roasted cherry tomatoes
• 1/2 cup Arugula
• 1 French baguette, sliced
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the top off the head of garlic, drizzle it with olive oil, wrap it in foil, and roast it for 30-35 minutes until soft and fragrant.
3. While the garlic roasts, arrange the Burrata cheese in the center of the platter.
4. Once the garlic is roasted and cool enough to handle, squeeze out the caramelized garlic cloves and spread them on the Burrata cheese.
5. Lay the Prosciutto and Salami slices around the Burrata, ensuring they are spread out for easy access.
6. Add roasted bell peppers, marinated olives, and roasted cherry tomatoes in separate sections around the platter.
7. Place arugula leaves in a small pile for freshness and color, and drizzle with olive oil if desired.
8. Serve with sliced French baguette, which can be used to spread the creamy Burrata and roasted garlic mixture.

This antipasto platter with Burrata and roasted garlic is a luxurious and comforting combination of rich, creamy cheese and sweet, savory roasted garlic. The assortment of meats, vegetables, and olives balances the indulgent flavors, making this platter a truly decadent start to any meal. It’s perfect for serving at a dinner party or a festive occasion where you want to impress with an Italian-inspired spread.

Antipasto Platter with Cured Meats and Cheese Fondue

This unique antipasto platter offers a fun and interactive twist on the traditional spread by pairing cured meats and vegetables with a creamy cheese fondue. The rich, melted cheese is perfect for dipping slices of salami, prosciutto, roasted vegetables, and crusty bread, creating an indulgent and delightful experience for your guests.

Ingredients:

• 6 slices of Prosciutto
• 6 slices of Salami
• 4 oz Genoa salami
• 4 oz Fontina cheese, shredded
• 4 oz Gruyère cheese, shredded
• 1/2 cup Dry white wine
• 1 tbsp Fresh lemon juice
• 1 tbsp Cornstarch
• 1 tbsp Water
• 1 French baguette, sliced
• 1 cup Roasted bell peppers
• 1/2 cup Marinated olives
• 1/2 cup Pickled onions
• 1 cup Cherry tomatoes
• Fresh parsley for garnish

Instructions:

1. Begin by preparing the cheese fondue. In a saucepan, combine the Fontina and Gruyère cheeses with dry white wine and lemon juice over medium heat.
2. Stir constantly until the cheese melts smoothly. Mix the cornstarch and water into a slurry and add it to the fondue to thicken it, stirring until it reaches a creamy consistency.
3. Arrange the cured meats, including Prosciutto, Salami, and Genoa salami, around the edge of a large platter.
4. Add roasted bell peppers, marinated olives, pickled onions, and cherry tomatoes to the platter, placing them near the meats.
5. Place the sliced French baguette in a bowl or on the platter, ready to dip into the cheese fondue.
6. Pour the melted cheese fondue into a fondue pot or small serving dish, keeping it warm for dipping.
7. Garnish the platter with fresh parsley for a touch of color.

This antipasto platter with cured meats and cheese fondue is a fun, interactive way to enjoy classic Italian antipasto flavors. The rich, melted cheese fondue pairs perfectly with the savory cured meats and crunchy vegetables, creating a delicious, satisfying experience for everyone. Perfect for a party or casual get-together, this platter will be a crowd-pleaser that encourages guests to dip, taste, and enjoy!

Antipasto Platter with Roasted Vegetables and Prosciutto

This antipasto platter showcases the earthy flavors of roasted vegetables paired with the savory richness of Prosciutto. The combination of warm, caramelized vegetables and the saltiness of the Prosciutto makes for a beautifully balanced appetizer. The platter is not only visually stunning with its vibrant colors but also rich in flavors, making it perfect for any casual gathering or as a start to an Italian-themed meal.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 1 tbsp Olive oil
• Salt and pepper, to taste
• 6 slices Prosciutto
• 1/4 cup Kalamata olives
• 1/4 cup Green olives
• 1/2 cup Cherry tomatoes, halved
• 1/4 cup Marinated artichokes
• Fresh basil leaves
• 1/2 cup Crumbled goat cheese or feta (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the red bell pepper, zucchini, and eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized.
4. While the vegetables roast, arrange the Prosciutto slices on a large platter.
5. Add Kalamata olives, green olives, and halved cherry tomatoes to the platter around the Prosciutto.
6. Once the roasted vegetables are ready, allow them to cool slightly and add them to the platter.
7. Arrange marinated artichokes next to the vegetables for an added tangy touch.
8. Garnish with fresh basil leaves and crumbled goat cheese (if using).

This antipasto platter with roasted vegetables and Prosciutto offers a delightful contrast of warm, smoky flavors and fresh, tangy notes. The roasted vegetables bring a hearty, satisfying element to the platter, while the Prosciutto adds a savory richness. Combined with the olives and marinated artichokes, this platter is a balanced and beautiful display that will captivate your guests. It’s perfect for those who enjoy a vegetable-forward antipasto or are looking for a lighter, yet still indulgent, option.

Antipasto Platter with Tuna and White Beans

This antipasto platter combines the fresh, delicate flavors of tuna and white beans with savory accompaniments like olives, roasted peppers, and hard cheeses. The addition of hearty white beans gives this platter a unique twist, making it filling and satisfying. It’s a perfect platter to serve when you want to enjoy Mediterranean-inspired flavors in a light yet flavorful dish.

Ingredients:

• 1 can (6 oz) Tuna in olive oil, drained
• 1 cup Cooked white beans (cannellini or navy beans)
• 1/4 cup Roasted red peppers, sliced
• 1/4 cup Kalamata olives
• 1/4 cup Marinated green olives
• 1/2 cup Fresh mozzarella, cubed
• 1/4 cup Parmigiano-Reggiano, shaved
• 1/4 cup Cherry tomatoes, halved
• 2 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• Fresh parsley for garnish

Instructions:

1. Start by preparing the white beans, if using dried beans. If using canned beans, simply drain and rinse them.
2. In a small bowl, whisk together olive oil and red wine vinegar to create a simple dressing.
3. Arrange the tuna, cooked white beans, roasted red peppers, and olives on a large platter, ensuring each element is spread out for easy access.
4. Add fresh mozzarella cubes and Parmigiano-Reggiano shavings around the platter.
5. Scatter halved cherry tomatoes around the other ingredients, adding a burst of freshness.
6. Drizzle the olive oil and red wine vinegar dressing over the entire platter.
7. Garnish with fresh parsley leaves for a touch of color and flavor.

This antipasto platter with tuna and white beans offers a delightful blend of Mediterranean flavors, combining protein-packed tuna with the creaminess of white beans and the richness of olive oil. The roasted red peppers, olives, and cheeses add depth and variety, making this platter a wholesome, satisfying appetizer. It’s an excellent choice for those seeking a lighter antipasto with plenty of flavor and texture.

Antipasto Platter with Smoked Salmon and Cream Cheese

This antipasto platter brings together the luxurious combination of smoked salmon and creamy cheese, offering a refined yet simple option for an appetizer. The delicate, slightly salty smoked salmon pairs perfectly with the richness of cream cheese, and the addition of fresh vegetables and herbs elevates the dish with vibrant, crisp textures. Ideal for special occasions or a classy brunch, this platter is sure to impress.

Ingredients:

• 4 oz Smoked salmon, thinly sliced
• 1/2 cup Cream cheese, softened
• 1/4 cup Fresh dill, chopped
• 1/2 cup Sliced cucumber
• 1/4 cup Red onion, thinly sliced
• 1/4 cup Capers
• 1/4 cup Kalamata olives
• 1/4 cup Cherry tomatoes, halved
• Fresh lemon wedges for garnish
• 1 French baguette or crackers, for serving

Instructions:

1. Start by spreading the softened cream cheese evenly across a platter, creating a smooth base for the smoked salmon.
2. Arrange the smoked salmon slices over the cream cheese in a decorative pattern.
3. Add thin slices of cucumber and red onion around the smoked salmon, adding crunch and freshness.
4. Scatter capers and Kalamata olives throughout the platter for their tangy, briny flavor.
5. Add halved cherry tomatoes for a pop of color and sweetness.
6. Garnish with fresh dill and lemon wedges for a refreshing and aromatic finish.
7. Serve with crusty French baguette slices or crackers for dipping.

This antipasto platter with smoked salmon and cream cheese is a sophisticated yet easy-to-prepare dish that combines the rich, smoky flavor of salmon with the creamy smoothness of cheese. The freshness of the vegetables and the tang of the olives and capers balance the dish perfectly. With a touch of lemon and dill, this platter becomes a refreshing and elegant choice for any occasion, from brunch to a dinner party.

Antipasto Platter with Roasted Garlic and Herb Butter

A savory twist on the classic antipasto, this platter features roasted garlic and herb butter as the star ingredient, which adds richness and depth to the traditional antipasto selection. Paired with fresh bread, crisp vegetables, and tangy cheeses, this platter becomes an aromatic, flavorful experience that will satisfy both casual and sophisticated palates. Perfect for sharing at gatherings or as a starter to a family meal, this dish brings comfort and style.

Ingredients:

• 1 bulb Garlic
• 1/4 cup Unsalted butter, softened
• 1 tbsp Fresh thyme, chopped
• 1 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh parsley, chopped
• 1 tbsp Olive oil
• 1 baguette, sliced
• 1/4 cup Kalamata olives
• 1/4 cup Green olives
• 1/2 cup Fresh mozzarella balls
• 1/4 cup Cherry tomatoes, halved
• 1/4 cup Roasted bell peppers, sliced
• 1/4 cup Sliced salami or soppressata
• 1/4 cup Shaved Parmesan

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap it in aluminum foil. Roast for 40-45 minutes until the garlic is soft and golden.
3. Once cooled, squeeze the roasted garlic into a bowl and mix with softened butter, fresh thyme, rosemary, and parsley.
4. Arrange sliced baguette pieces around the platter, and spread the roasted garlic herb butter on top of each slice.
5. Add the olives, fresh mozzarella, cherry tomatoes, roasted bell peppers, and salami around the bread slices.
6. Garnish with shaved Parmesan and extra fresh herbs for a finishing touch.

The roasted garlic and herb butter on this antipasto platter adds a savory, aromatic layer that perfectly complements the mild cheeses, olives, and roasted vegetables. The bread, smeared with garlic butter, creates a delightful contrast in texture and flavor. This platter offers both rich and refreshing elements, making it a versatile choice that will please a wide range of tastes. It’s an ideal option for a cozy gathering or an elegant appetizer to start off a meal.

Antipasto Platter with Prosciutto, Melon, and Burrata

This antipasto platter takes the classic combination of prosciutto and melon to new heights with the addition of creamy burrata cheese. The sweet, juicy melon pairs beautifully with the salty prosciutto, while the creamy burrata adds richness and a luxurious texture to the platter. A drizzle of balsamic glaze and a scattering of fresh basil leaves elevate this dish, making it both a delicious and visually stunning appetizer.

Ingredients:

• 1/2 Cantaloupe melon, sliced
• 1/2 Honeydew melon, sliced
• 8 slices Prosciutto
• 1 ball Burrata cheese
• Fresh basil leaves
• 2 tbsp Balsamic glaze
• 1/4 cup Pine nuts, toasted
• Freshly cracked black pepper, to taste

Instructions:

1. Slice the cantaloupe and honeydew melons into wedges or bite-sized pieces.
2. On a large platter, arrange the melon slices in an alternating pattern.
3. Drape the prosciutto slices artfully over the melon.
4. Place the burrata ball in the center of the platter, and gently tear it open to expose the creamy interior.
5. Drizzle the balsamic glaze over the top of the entire platter for a sweet and tangy finish.
6. Scatter toasted pine nuts over the melon and prosciutto, and add fresh basil leaves for a pop of color and flavor.
7. Season with freshly cracked black pepper to taste.

This antipasto platter with prosciutto, melon, and burrata brings together the perfect balance of sweetness, saltiness, and creaminess. The combination of juicy melon, savory prosciutto, and luxurious burrata creates a sophisticated and refreshing appetizer. The balsamic glaze adds a delightful tang, and the toasted pine nuts offer a satisfying crunch. This platter is ideal for summer gatherings or special occasions where you want a fresh and elegant starter.

Antipasto Platter with Sausages, Olives, and Cheese

A hearty and satisfying antipasto platter, this combination of Italian sausages, olives, and assorted cheeses makes for a robust and flavorful appetizer. Perfect for sharing, the platter includes spicy sausages, tangy olives, and a variety of cheeses like sharp provolone and creamy goat cheese. Accompanied by crusty bread and fresh herbs, this antipasto platter is sure to please guests looking for a savory and filling option.

Ingredients:

• 4 links Italian sausage (mild or spicy), sliced into rounds
• 1/4 cup Kalamata olives
• 1/4 cup Green olives
• 1/4 cup Castelvetrano olives
• 1/4 lb Provolone cheese, cubed
• 1/4 lb Goat cheese, crumbled
• 1/4 cup Roasted almonds
• 1 baguette, sliced
• Fresh rosemary sprigs for garnish

Instructions:

1. Cook the Italian sausage links in a skillet over medium heat until browned and cooked through, about 10 minutes. Slice them into rounds once cooled.
2. Arrange the sausage slices, olives, and cheeses on a large platter, creating a visually appealing spread.
3. Add roasted almonds around the platter for a crunchy contrast.
4. Serve with slices of crusty baguette for dipping.
5. Garnish with fresh rosemary sprigs to add fragrance and color.

This antipasto platter with sausages, olives, and cheese is a flavorful and satisfying choice for a more substantial appetizer. The combination of spicy sausage, briny olives, and rich cheeses offers a variety of textures and flavors that will keep guests coming back for more. The roasted almonds provide a satisfying crunch, while the bread rounds out the platter with a perfect vessel for scooping. It’s a great choice for casual gatherings or as part of a festive meal.

Note: More recipes are coming soon!