Name: Antipasto Platter
Prep time: 20 min
Total time: 20 min
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

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An Antipasto Platter is the ultimate crowd-pleaser, bursting with vibrant colors, bold flavors, and satisfying textures. In just 20 minutes, you can assemble a stunning spread of cured meats, tangy olives, creamy cheeses, and crisp vegetables. Each bite offers a delightful contrast, from the salty richness of prosciutto to the zesty pop of marinated artichokes. Perfect for entertaining or a quick indulgence, this platter is as effortless as it is impressive.

This dish is a sensory feast, combining the smooth creaminess of mozzarella with the crunch of fresh bell peppers and the briny tang of capers. The variety ensures there’s something for everyone, making it a versatile centerpiece for any occasion. Whether you’re hosting a gathering or treating yourself, this Antipasto Platter delivers flavor and flair in every bite.

Ingredients for Your Perfect Antipasto Platter

Marinated gigante beans (1 cup, drained)
Marinated mozzarella cheese (8 oz, drained)
Sliced provolone or fontina cheese (6-8 slices, or substitute with your favorite mild cheese)
Parmigiano Reggiano (4 oz, broken into chunks)
Mixed olives (1 cup, such as Castelvetrano and kalamata)
Halved artichoke hearts (1 cup, drained)
Torn roasted red peppers (1 cup, drained)
Pepperoncini (6-8 whole, or to taste)
Cherry tomatoes (1 cup, halved)
Radicchio leaves (1 small head, separated)
Almonds (1/2 cup, toasted)
Crostini (1 cup, or substitute with crackers)
Honey or fig jam (2 tbsp, for drizzling or serving on the side)
Fresh parsley (2 tbsp, chopped, for garnish)

Step-by-Step Instructions for Assembling Your Antipasto Platter

Prepare your ingredients: Drain any marinated items (beans, mozzarella, artichoke hearts, roasted red peppers) and pat them dry with a paper towel. Toast the almonds if they aren’t already toasted.
Arrange the base: Start by placing the radicchio leaves on a large platter to create a colorful base.
Add the cheeses: Scatter the marinated mozzarella, sliced provolone or fontina, and Parmigiano Reggiano chunks evenly across the platter.
Layer the vegetables: Place the halved artichoke hearts, torn roasted red peppers, cherry tomatoes, and pepperoncini in small clusters around the platter.
Incorporate the beans and olives: Add the marinated gigante beans and mixed olives to fill in any gaps.
Garnish and finish: Sprinkle the toasted almonds over the platter, drizzle with honey or fig jam, and garnish with fresh parsley.
Serve with crostini: Place the crostini or crackers in a small bowl or arrange them around the edge of the platter for easy serving.
Enjoy immediately: Serve your antipasto platter at room temperature for the best flavor and texture.

Perfect Pairings: Sauce and Topping Ideas

Elevate your antipasto platter with a drizzle of balsamic glaze or a side of garlic-infused olive oil for dipping. For a sweet contrast, serve with a small bowl of honey or fig jam to complement the salty cheeses. A sprinkle of flaky sea salt or crushed red pepper flakes can add an extra pop of flavor.

How to Serve: Presentation Tips

Arrange your platter with contrasting colors and textures for visual appeal. Place larger items like radicchio leaves and roasted red peppers first, then fill in with smaller items like cherry tomatoes and almonds. Use small bowls for marinated gigante beans and olives to keep the platter tidy. Garnish with fresh parsley for a vibrant finish.

Make It Your Own: Recipe Variations

Swap out provolone for smoked gouda or add salami slices for a meaty twist. Include grilled zucchini or marinated mushrooms for extra veggies. For a Mediterranean flair, add hummus or tzatziki as a dip. The beauty of an antipasto platter is its flexibility—customize it to your taste!

Time-Saving Tips for Busy Hosts

Pre-slice cheeses and roasted red peppers the night before to save time. Use store-bought crostini or crackers instead of making your own. Opt for pre-marinated olives and artichoke hearts to skip extra prep. With these shortcuts, you can assemble a stunning platter in just 10 minutes.

Storage and Leftover Ideas

Store leftover components in separate airtight containers to maintain freshness. Cheeses and marinated items will keep for up to 3 days in the fridge. Use leftovers to create a grain bowl or pasta salad—just toss with cooked grains or pasta, olive oil, and a squeeze of lemon for a quick meal.