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How to make an Italian antipasto platter
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Italian Antipasto Platter

Italian Antipasto Platter
Course Appetizer
Cuisine Italian
Keyword Italian antipasto platter
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 360cal
Author Joanne Schweitzer

Ingredients

  • 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

Instructions

  • Frist, cut block cheeses into bite-sized pieces.
  • Next, put roasted peppers, marinated artichoke hearts, green olives and pepperoncini in small serving bowls.

Antipasto assembly

  • 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.

Notes

Storage:

Cover and refrigerate leftovers up to 5 days.

Nutrition

Sodium: 1314mg | Calcium: 192mg | Vitamin C: 14mg | Vitamin A: 351IU | Sugar: 1g | Fiber: 1g | Potassium: 202mg | Cholesterol: 55mg | Calories: 360cal | Saturated Fat: 10g | Fat: 31g | Protein: 16g | Carbohydrates: 3g | Iron: 1mg