Food & Cooking Recipes Appetizers How to Build an Antipasto Platter for a Crowd 3.1 (567) 9 Reviews This Italian-style appetizer is the ultimate way to start a party. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 21, 2023 Rate PRINT Share Servings: 12 Our antipasto platter is an abundant spread of Italian cured meats, cheeses, marinated vegetables, nuts, fruits, and more. It’s the ultimate way to start a meal—or a party. It's also easy on the cook because most of the ingredients are store bought and there's no cooking necessary. Marinating your own bocconcini in herbs and olive oil takes moments, and so does slicing garlic to add to store-bought roasted peppers. They are nice ways to put your spin on the platter. From there, all you need to do is cube the cheeses and arrange the meats, fruit, olives, and nuts on the board you've selected for serving the antipasto. In case you’re wondering, antipasto means 'before the meal in Italian,' and while you might make dinner from the foods on an antipasto platter, traditionally it is served as an appetizer. How to Create a Well-Rounded Grazing Board, the Easiest Way to Feed a Crowd Brie Goldman The Elements Consider this antipasto recipe a template and adapt it to suit your tastes and the ingredients available to you. Here are some other ingredients to consider instead of, or in addition to, those on our antipasto platter. Meats In addition to the prosciutto, salami, and sopressata, consider using other Italian cured meats such as bresaola, capicola, and coppa. Another option is the spicy spreadable pork sausage ‘nduja. Cheeses Any Italian cheese is suitable for an antipasto, but the spread benefits from having a range of cheeses, in terms of taste and texture; some fresh, some aged, and something in between. Bocconcini, mozzarella, and burrata are stellar options for fresh cheeses, crumbled Parmigiano-Reggiano, Pecorino Romano, or Grana Padano classic aged cheese, then round out the selection with something different, such as Provolone or Gorgonzola. Cut hard cheeses into bite-size pieces using different shapes like cubes, wedges, and sticks for visual interest on the antipasto. Marinated Vegetables Our antipasto selection is anchored by store-bought marinated vegetables. Aim for a selection of tastes with something piquant, something salty, and something rich. Use one type of olive, as we did, or a mix. Dried Fruit The sweet, chewiness of dried fruit is a perfect partner for bites of cheese. We prefer to use large dried fruit like pitted dates, prunes, and apricots as they are easier to take from the platter. You may prefer only to have just fresh or dried fruit on your antipasto—or opt for both. Fresh Fruit Fresh fruit brings something different to the board. Figs are our favorite choice, but if they are not in season, opt for slices of ripe pear or apple, or small citrus like mandarins. Nuts Hazelnuts and pine nuts are popular Italian nuts, but if you prefer other types of nuts, use them on your antipasto. Jams and Spreads An antipasto benefits from store-bought spicy pepper condiments or sweet fig jam, they can be spread on crackers or bread and topped with cheese or meat or just spread on cheese or dried fruit. Choose at least two spreads; Salty cheese is complemented by sweet spreads and mild cheese by more savory or mild spreads. Add them to the antipasto in small bowls, with spoons for serving. Make sure you reserve some of each ingredient so you can replenish the antipasto if it starts to look tired. We prefer to do this over packing the antipasto platter tightly in the first place. Ingredients 1 pound bocconcini (small balls of fresh mozzarella cheese) 1 ½ tablespoons extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley ½ teaspoon crushed red-pepper flakes Coarse salt and freshly ground pepper 1 cup roasted red peppers, drained 1 small clove garlic, thinly sliced 2 large heads radicchio di Treviso, separated into leaves 2 cups artichoke hearts, drained and quartered 1 ½ cups peppadew peppers 1 ½ cups Castelvetrano olives, drained 1 ½ cups pepperoncini, drained ¾ pound air-dried sopressata, thinly sliced ¾ pound dry-cured sopressata, thinly sliced ¾ pounds salami, thinly sliced ¾ pounds prosciutto, very thinly sliced 1 pound provolone cheese, cubed 1 pound Pecorino cheese, cubed or cut into sticks Breadsticks, for serving 4 ounces pitted dates 4 ounces prunes 1/4 cup orange marmalade 1/4 cup fig jam 1/4 cup hazelnuts 1/4 cup pine nuts 8 fresh figs, halved lengthwise 4 ounces crackers Directions Brie Goldman Marinate bocconcini: In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. Brie Goldman Mix red peppers with garlic: In a medium bowl, combine roasted red peppers and garlic; set aside. Brie Goldman Add radicchio: Arrange radicchio leaves on board. Brie Goldman Add bocconcini and jarred ingredients: Place prepared bocconcini, roasted red peppers, and other jarred ingredients such as pepperoncini, peppadew peppers, artichokes, and olives in small bowls and add to the board. Alternatively, set one or two bowls off of the board for visual appeal and space. Brie Goldman Add meats: Place meats on the board. Arrange them so they are accessible from all sides of board. Larger slices can be rolled, folded in half, or folded into quarters. Brie Goldman Add cheeses: Place cheeses in different areas of the board. Brie Goldman Add crackers or breadsticks: Arrange crackers and breadsticks at different places on the board. (Alternatively, extend the space by placing breadsticks beside the board.) Brie Goldman Add dried fruit, nuts, and spreads: Position dried fruit in different spaces on the board. Place jam or other spreads directly on the board or in small bowls and add to board. Add nuts, using them to fill in remaining gaps. Brie Goldman Add fresh fruit: Place fresh fruit on board or in a separate bowl to the side of the board. Brie Goldman Frequently Asked Questions What’s the difference between antipasto and charcuterie? An antipasto platter and a charcuterie board are similar. Charcuterie is the French word for cured meats, but charcuterie boards include other elements beside cured meats, just like an antipasto platter does. Both include cheeses, crackers or bread, fruits, vegetables, and other foods. What sets an antipasto platter apart is that it usually uses Italian ingredients. How do you fold salami for an antipasto? There are several different ways to fold salami for an antipasto, our favorite way is simply to fold the rounds in half. How much meat per person for an antipasto platter? Choose two or three types of cured meats for an antipasto platter and plan on having at least 2 ounces of meat in total per person. You may need to allow for more prosciutto as that favorite cured meat always seems to go fast. Other Easy Italian Appetizer Recipes to Try: Antipasto Pizza Artichoke Bruschetta Pear and Prosciutto "Carpaccio" Prosciutto with Fresh Fruit Marinated Olives Simple Crostini Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.