This Antipasto Platter Appetizer recipe is simple enough for casual get togethers yet elegant enough to be considered a gourmet appetizer for formal events. Based off an Italian tradition, it can be served buffet style with other foods and appetizers or at the table before the meal is served.
This antipasto platter appetizer recipe is a gourmet appetizer that will be enjoyed by all guests. It is simple enough to make for even casual entertaining, yet elegant enough to also be suitable for formal functions as well.
Antipasto, an Italian tradition which translates literally as “before the meal” is typically known for referring to a mix of olives, cured meats, cheeses, peppers, and other foods that is often served before dinner along with wine. It has become widely popular across many other cultures, though it is not always served in the traditional style at the table before the main course is served. It is a great snack, or if combined with lettuce one of the best salads you’ll ever have.
Making antipasto as a platter appetizer is very simple to do, and you can either serve it traditionally while guests are seated at the table or you can serve it with other appetizers as a snack for guests who are mingling. You can certainly add or substitute your personal favorite assortments of meats or vegetables depending on your own tastes and the preferences of your guests.
Simple Antipasto Platter
You Will Need:
1 pound sliced pepperoni
1 pound sliced salami
1 jar pepperoncinis, drained
2 cups grape tomatoes
1 pound provolone cheese, cubed
1 pound mozzarella cheese, cubed
1 jar pitted olives, drained
1 bottle Italian vinaigrette dressing
Leaf Lettuce for garnish
Combine pepperoni, salami, pepperoncinis, grape tomatoes, provolone cheese and olives in large bowl or plastic bag. Coat with Italian dressing and allow to refrigerate and marinate for at least 30 minutes prior to serving. Line a tray or platter with green leaf lettuce. After the mixture is done marinating, drain and discard any excess dressing and spread the mixture across the platter.
Serve with sliced toasted French bread and toothpicks.
This is a simple serving variation of the above recipe. Instead of spreading the ingredients on a platter you would skew each piece on 3-4 inch sized wooden skewers after they have marinated. Alternate the different ingredients so each skewer has a nice balance of color and texture. (For example, alternate the ingredients on the skewer for a pattern of olive, cheese, meat, pepperoncini, cheese, meat, olive). Serve skewers on a leaf lined tray and with sliced French or crusty bread. Alternatively, you could also include pieces of fresh crusty bread on the skewers.
Do you have any other suggestions or serving ideas for creating an antipasto appetizer platter? We’d love to hear your recipe ideas below!