Name: Classic Italian Antipasto Platter Recipe
Prep time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 8 oz prosciutto, thinly sliced; 8 oz Genoa salami or soppressata, thinly sliced; 8 oz capicola or mortadella, thinly sliced; 8 oz fresh mozzarella balls (ciliegine), marinated if desired; 6 oz sharp provolone, cut into wedges; 4 oz Parmigiano-Reggiano, broken into chunks; 1 cup mixed olives (green and black); 1 cup marinated artichoke hearts; 1 cup roasted red peppers, sliced; 1/2 cup pepperoncini or cherry peppers; Fresh basil leaves, for garnish; Extra-virgin olive oil, for drizzling; Crusty bread, grissini, or crackers, for serving

This timeless Classic Italian Antipasto Platter bursts with authentic flavors, featuring thinly sliced cured meats like prosciutto and salami, creamy cheeses such as mozzarella and provolone, briny olives, marinated artichokes, roasted peppers, and pepperoncini. Perfect for entertaining, it offers a colorful, no-cook appetizer that stimulates the appetite with bold Italian tastes.

Why You’ll Love This Recipe

You’ll adore this Classic Italian Antipasto Platter because it’s incredibly easy to assemble with no cooking required, making it ideal for busy hosts or last-minute gatherings. The combination of salty cured meats, creamy and sharp cheeses, tangy pickled vegetables, and briny olives creates an explosion of textures and flavors in every bite—savory, tangy, creamy, and crunchy all at once.

It’s endlessly customizable to suit your preferences or what’s available at your local deli, yet it always feels elegant and impressive. Guests love grazing on it while chatting, and it pairs beautifully with wine or aperitifs, turning any occasion into a festive Italian-inspired experience. Plus, it’s make-ahead friendly, so you can relax and enjoy your company without stress in the kitchen.

Yield: 8 Serves

Classic Italian Antipasto Platter Recipe

A vibrant no-cook Italian starter with cured meats, cheeses, olives, and marinated veggies—perfect for parties!

Prep Time 20 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

8 oz prosciutto, thinly sliced
8 oz Genoa salami or soppressata, thinly sliced
8 oz capicola or mortadella, thinly sliced
8 oz fresh mozzarella balls (ciliegine), marinated if desired
6 oz sharp provolone, cut into wedges
4 oz Parmigiano-Reggiano, broken into chunks
1 cup mixed olives (green and black)
1 cup marinated artichoke hearts
1 cup roasted red peppers, sliced
1/2 cup pepperoncini or cherry peppers
Fresh basil leaves, for garnish
Extra-virgin olive oil, for drizzling
Crusty bread, grissini, or crackers, for serving

Instructions

Gather all your beautiful ingredients and let them come to room temperature for about 20-30 minutes—this makes the flavors pop and the cheeses creamier!
Choose a large, stunning platter or wooden board as your canvas; it’s all about that wow factor from the start.
Start with the cured meats: artfully fold or roll prosciutto into ribbons or roses, fan out salami slices, and drape capicola in elegant waves for visual drama.
Arrange the cheeses next—place creamy mozzarella balls in a cluster, wedge provolone for easy grabbing, and scatter Parmigiano chunks for that nutty bite.
Add pops of color and tang with marinated veggies: spoon artichoke hearts, roasted red pepper strips, and pepperoncini into small sections or bowls to keep things tidy.
Scatter the olives generously—they’re the briny jewels that tie everything together with salty perfection.
Drizzle a little extra-virgin olive oil over the mozzarella and veggies for extra shine and flavor; a light hand keeps it fresh.
Garnish with fresh basil leaves tucked here and there for that aromatic Italian touch and vibrant green contrast.
Place crusty bread slices, grissini sticks, or crackers around the edges or in a separate basket so everyone can scoop and enjoy.
Step back, admire your masterpiece, pour some wine, and invite your guests to dive in—this platter is meant to be shared and savored slowly!

Notes

This is a no-cook, make-ahead wonder—perfect for holidays, picnics, or casual dinners. Focus on quality Italian imports for authenticity, and encourage guests to mix and match for personalized bites.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 581Total Fat 44gSaturated Fat 18gUnsaturated Fat 26gCholesterol 107mgSodium 2809mgCarbohydrates 13gFiber 3gSugar 3gProtein 36g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Arrange ingredients in groups or sections for visual appeal—fold meats into ribbons or roses, cube or wedge cheeses, and place marinated items in small bowls to contain liquids.
Balance flavors: include salty, tangy, creamy, and mild elements to keep every bite interesting.
Use room-temperature items for the best taste—take cheeses and meats out 20-30 minutes before serving.
Add fresh herbs like basil leaves or rosemary sprigs as garnish for aroma and color.
Serve with crusty bread, grissini, or crackers on the side to scoop or pair.
Choose high-quality, authentic Italian imports when possible for superior flavor.
For crowds, make multiple smaller platters to refresh as needed.

Ingredients Notes

Cured meats like prosciutto (silky and delicate), Genoa salami (mild and garlicky), soppressata (spicy and coarse), and capicola (peppery) provide the salty foundation—opt for thinly sliced for easy eating.

Cheeses should vary in texture: fresh mozzarella balls (creamy and mild), sharp provolone (tangy and firm), and Parmigiano-Reggiano (nutty and crystalline). Marinated vegetables such as artichoke hearts, roasted red peppers, pepperoncini, and cherry peppers add brightness and acidity.

Olives (a mix of green Castelvetrano and black Kalamata) bring brininess. Fresh additions like cherry tomatoes or grapes offer sweetness and crunch. Quality extra-virgin olive oil for drizzling and fresh-cracked black pepper enhance everything. These components are shelf-stable or long-lasting in the fridge, making sourcing easy from Italian delis or markets.

Variations and Substitutions

For a vegetarian version, omit meats and double up on cheeses, add grilled or marinated vegetables like eggplant, zucchini, or mushrooms, and include nuts such as almonds or walnuts for crunch. Seafood lovers can incorporate marinated anchovies, tuna, or shrimp.

Swap cheeses—try fontina for mild creaminess, gorgonzola for bold blue tang, or pecorino for sheep’s milk sharpness. Use different cured meats like mortadella, bresaola, or ‘nduja for variety. For milder palates, choose sweet cherry peppers over hot ones and mild salami instead of spicy.

Add fresh fruits like figs, grapes, or pears for seasonal sweetness, or include spreads like tapenade, fig jam, or honey for dipping. Gluten-free? Serve with rice crackers or skip bread entirely. Customize for seasons—more fresh veggies in summer or dried fruits in winter.

Storage Options

Assemble the platter up to a few hours ahead and cover tightly with plastic wrap; refrigerate until ready to serve.

Leftovers can be stored in airtight containers in the fridge for up to 2-3 days—keep meats and cheeses separate from wet marinated items to maintain texture. Do not freeze, as it affects quality. Refresh by adding fresh elements if needed before serving again.