Italian Antipasto Platter with Roasted Peppers and Artichokes Recipe
This Italian Antipasto Platter with Roasted Peppers and Artichokes showcases sweet, smoky roasted red peppers and tender marinated artichoke hearts as the stars.
Paired with cured meats, creamy cheeses, olives, and fresh herbs, it creates a colorful, flavorful Italian spread. Elegant, easy to assemble, and perfect for sharing with family and friends.
Why You’ll Love This recipe
This Italian Antipasto Platter with Roasted Peppers and Artichokes brings together the best bold Mediterranean flavors in one beautiful board. The sweet-smoky roasted peppers and tangy artichokes provide the perfect balance to salty cured meats and creamy cheeses.
It’s incredibly versatile, mostly make-ahead, and requires almost no cooking if you use good-quality jarred ingredients.
The vibrant colors and variety of textures make it a showstopper at any gathering. Guests can create their own favorite combinations, making it both interactive and stress-free for the host. It feels luxurious yet is surprisingly simple and healthy.
Italian Antipasto Platter with Roasted Peppers and Artichokes Recipe
Vibrant Italian antipasto platter loaded with roasted peppers, artichokes, cured meats, and cheeses.
Ingredients
- 4–5 large roasted red and yellow peppers (jarred or homemade), sliced
- 1 jar (12 oz) marinated artichoke hearts, drained and halved
- 4 oz prosciutto, thinly sliced
- 4 oz salami or soppressata, sliced
- 8 oz fresh mozzarella balls or Parmesan, torn or cubed
- 1 cup mixed Italian olives
- 1 cup cherry tomatoes (optional)
- ⅓ cup extra virgin olive oil
- 2–3 tablespoons aged balsamic vinegar
- Fresh basil leaves, for garnish
- Salt and freshly ground black pepper, to taste
- Crusty Italian bread or crostini, for serving
Instructions
- Prepare roasted peppers — If making fresh, roast peppers until charred, then peel, seed, and slice. Or simply drain and slice high-quality jarred roasted peppers.
- Prep artichokes — Drain marinated artichoke hearts and gently pat dry. Halve larger pieces for easier eating.
- Choose your platter — Select a large, beautiful serving board or platter with enough space for an attractive arrangement.
- Create the base — Arrange the colorful sliced roasted peppers in a generous section across the platter.
- Add artichokes — Place the marinated artichoke hearts in another attractive cluster near the peppers.
- Arrange cured meats — Elegantly fold or roll prosciutto and salami. Place them in separate sections around the vegetables.
- Add cheeses and olives — Scatter or group fresh mozzarella and Parmesan pieces. Add a bowl or pile of mixed olives.
- Fill the gaps — Tuck in cherry tomatoes if using and fresh basil leaves throughout for beautiful green color.
- Season and drizzle — Lightly drizzle the entire platter with extra virgin olive oil and aged balsamic vinegar. Sprinkle with freshly cracked black pepper.
- Serve with style — Place crusty bread or crostini on the side. Serve immediately and let your guests enjoy mixing the smoky peppers, tender artichokes, and savory Italian classics!
Notes
High-quality jarred roasted peppers and artichokes work wonderfully when you’re short on time. Always use the best olive oil and balsamic you can find. This platter is naturally gluten-free.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 295Total Fat 25gSaturated Fat 7gUnsaturated Fat 18gCholesterol 45mgSodium 1041mgCarbohydrates 4gFiber 1gSugar 1gProtein 14g
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
- Roast your own peppers for deeper flavor or use high-quality jarred for convenience.
- Pat roasted peppers dry before adding to the platter to avoid excess moisture.
- Arrange ingredients in small, neat sections rather than mixing everything together.
- Fold or roll meats for an elegant, professional presentation.
- Serve at room temperature to bring out the best flavors.
- Use good quality extra virgin olive oil and aged balsamic for drizzling.
- Add fresh herbs at the very end for bright color and aroma.
- Balance rich items (meats and cheeses) with plenty of vegetables.
- Provide small tongs or forks for easy self-service.
- Make the platter 20–30 minutes before serving for best freshness.
Ingredients Notes
Sweet roasted red and yellow peppers bring smoky sweetness and vibrant color. Marinated artichoke hearts add tender texture and tangy flavor. Premium Italian cured meats like prosciutto and salami provide savory richness.
Creamy fresh mozzarella or Parmesan offers contrast, while mixed olives deliver briny pops. The platter is finished with extra virgin olive oil, aged balsamic, and fresh basil for that authentic Italian touch. Using quality jarred or homemade roasted vegetables makes this recipe flexible and delicious.
Variations and Substitutions
Add grilled zucchini, eggplant, or asparagus for more roasted vegetables. Make it vegetarian by omitting cured meats and doubling the vegetables and cheeses. For a vegan platter, use plant-based cheese alternatives.
Include sun-dried tomatoes, marinated mushrooms, or pepperoncini for extra zest. Add nuts like Marcona almonds for crunch. For a lighter version, focus more on vegetables and herbs. Include fresh figs or melon in season for natural sweetness. Turn leftovers into a chopped salad or pasta topping.
Storage Options
Store leftover components separately in airtight containers in the refrigerator. Roasted peppers and artichokes keep well for up to 5 days. Cured meats and cheeses last 3–5 days. Fully assembled platter is best enjoyed the same day. Bring ingredients to room temperature before serving leftovers.
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