I just LOVE Italian food and was raised on it. My mother (R.I.P.) was an Italian immigrant and an excellent home cook! I ate very well growing up and learned a lot about how to make delicious Italian recipes.
Antipasto is my absolute favorite Italian appetizer. It has all of cured Italian meats and cheeses I love plus olives, marinated artichoke hearts and roasted peppers! I made a beautiful Snowy Antipasto Wreath for Christmas that I’m quite proud to share with my readers.
When I have some extra time, I’ll make my own roasted peppers using red bell peppers. They’re easy-to-make and taste so much better than the jarred ones you by at the store.
What’s fun about making your own antipasto platter is that you can add all of your favorites. There are no hard rules.
For example, if you want to add Chorizo sausage instead of salami you can or you could add kalamata olives instead of green olives. Add and delete what you like.
The way to make an amazing antipasto platter is to use quality ingredients. The better the quality, the better it’ll taste. Trust me, it makes a huge difference.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission.
What is an antipasto platter?
Antipasto is an appetizer that is eaten before the pasta course in Italy. It’s similar to a charcuterie board and is basically the Italian equivalent. It has become very popular in America.
How much does an antipasto platter cost?
Buying an antipasto platter from a grocery store or an Italian deli can cost $40-80 depending upon the cost of living of the area.
Like anything else, it’s cheaper to buy the ingredients and assemble it yourself. It’s easy to do. Assembling the antipasto platter yourself will likely cost less than half what you’d pay buying the platter from a store.
What goes in an antipasto platter?
Italian Antipasto platters contain:
- Italian cured meats such as, prosciutto, salami, soppressatta, pepperoni, etc.
- cheeses such as mozzarella, provolone, Parmesan, Pecorino, etc.
- roasted peppers, olives, artichoke hearts, marinated eggplant or mushrooms
- Italian bread, Crostini, or breadsticks
- Marcona almonds
How do you put an antipasto platter together?
- First, fill small serving/dipping bowls with olives, artichoke hearts, roasted peppers or anything wet and place them on a large platter.
- Next, roll the prosciutto slices and place them on the platter.
- Then, fold or roll the salami and place them on the platter.
- Next, cut the cheeses into bite-sized pieces and place them on the platter.
- Last, garnish the platter with fresh rosemary, basil or parsley.
Where can I find antipasto ingredients for cheaper?
I get my meats and cheeses from Costco to make antipasto. It’s about half the price or less than the grocery store. Because I don’t want a quart of marinated artichokes, I’ll by the olives, artichoke hearts, roasted peppers, etc. from the grocery store.
You’ll likely have leftovers but, the marinated veggies and olives will last a very long time in your refrigerator.
Here are the brands I buy and love:
- Cittero (prosciutto)
- Galbani (marinated mozzarella balls) I only use Galbani ricotta cheese for my famous Baked Ziti
- various brands for hard cheeses
- Columbus (salami)
- Bellino (roasted peppers) much better than Cento in my opinion
- Cento (artichoke hearts, pepperoncini, mushrooms)
What to serve with an antipasto platter:
- fresh bread, crostini or breadsticks
- red wine (gotta have your favorite red (or white if you prefer) wine!)
Antipasto in Italy is any appetizer served before the pasta course. Therefore, bruschetta or fried calamari could also be an antipasto.
But in America, it’s almost solely known as the classic antipasto platter above.
It’s popularity is easy to understand. This is a wonderful appetizer tray for any time of year but, particularly for Christmas especially using the fresh rosemary garnish. It reminds us of Christmas tree branches.
You can make a DELCIOUS and affordable antipasto platter with quality ingredients yourself. Now get to it.. wink, wink.
I took this recipe to Weekend Potluck.
Italian Antipasto Platter
- 8 oz marinated mozzarella balls
- 6 oz prosciutto
- 6 oz peppered salami
- 6 oz soppresatta
- 4 oz Pecorino cheese
- 4 oz sharp provolone cheese
- 4 oz roasted peppers
- 4 oz marinated artichoke hearts
- 4 oz green olives
- 4 oz pepperoncini
- 4 twigs rosemary for garnish
- Frist, cut block cheeses into bite-sized pieces.
- Next, put roasted peppers, marinated artichoke hearts, green olives and pepperoncini in small serving bowls.
- Then, put the marinated mozzarella balls to the platter.
- Next, add the roasted peppers, marinated artichoke hearts, green olives, and pepperoncini.
- Then, add peppered salami and soppressata.
- Next, add the cut cheeses.
- Next, fill in the empty spaces on the platter with the prosciutto. You can fold it or roll it.
- Last, add the fresh rosemary twigs.