Name: Italian Holiday Cheese and Charcuterie Platter Recipe
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 8 oz burrata or fresh mozzarella balls; 6 oz Parmigiano-Reggiano, cut into chunks; 6 oz Pecorino Romano or provolone, cubed or sliced; 4 oz gorgonzola or taleggio wedge; ½ lb prosciutto di Parma, thinly sliced; ½ lb soppressata or Genoa salami, sliced; ¼ lb capocollo or Calabrese salami, sliced; 1 cup mixed olives (Castelvetrano and Kalamata); 1 jar marinated artichoke hearts, drained; ½ cup roasted red peppers or sun-dried tomatoes; 1-2 cups fresh grapes and figs (or dried); ½ cup Marcona almonds or pistachios; Honeycomb or fig jam, for drizzling; Fresh rosemary sprigs, for garnish; Assorted crackers, crostini, and taralli (about 2-3 varieties)

This festive Italian Holiday Cheese and Charcuterie Platter brings together classic Italian antipasti elements with a holiday twist—creamy cheeses, savory cured meats, briny olives, marinated veggies, fresh fruits, nuts, and accompaniments arranged beautifully for sharing during celebrations like Christmas or New Year’s gatherings.

Why You’ll Love This Recipe

This platter is the ultimate no-cook, crowd-pleasing appetizer that captures the essence of Italian hospitality with bold flavors and stunning visuals. It’s incredibly versatile, allowing you to mix creamy, salty, tangy, and sweet bites for endless combinations—perfect for impressing guests without spending hours in the kitchen.

The balance of textures (crisp crackers, soft cheeses, chewy meats, crunchy nuts) creates an irresistible grazing experience, while holiday touches like fresh rosemary sprigs or red/green accents from tomatoes and olives add festive cheer. It’s low-effort yet feels luxurious, pairs wonderfully with wine or aperitifs, and encourages mingling as everyone digs in. Ideal for holiday parties, family dinners, or casual get-togethers, it’s customizable, scalable, and always a hit!

Yield: Serves 8

Italian Holiday Cheese and Charcuterie Platter Recipe

Festive Italian antipasto platter loaded with cheeses, cured meats, olives, fruits, and nuts for holiday sharing.

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

8 oz burrata or fresh mozzarella balls
6 oz Parmigiano-Reggiano, cut into chunks
6 oz Pecorino Romano or provolone, cubed or sliced
4 oz gorgonzola or taleggio wedge
½ lb prosciutto di Parma, thinly sliced
½ lb soppressata or Genoa salami, sliced
¼ lb capocollo or Calabrese salami, sliced
1 cup mixed olives (Castelvetrano and Kalamata)
1 jar marinated artichoke hearts, drained
½ cup roasted red peppers or sun-dried tomatoes
1-2 cups fresh grapes and figs (or dried)
½ cup Marcona almonds or pistachios
Honeycomb or fig jam, for drizzling
Fresh rosemary sprigs, for garnish
Assorted crackers, crostini, and taralli (about 2-3 varieties)

Instructions

Gather your beautiful large board or platter and give it a quick wipe—let's make this look as festive as possible!
Place small bowls or ramekins first: fill one with mixed olives, another with marinated artichokes, and one with honey or jam—these anchor your design and prevent messes.
Set out the cheeses next—position the creamy burrata in the center as the star, then scatter chunks of nutty Parmigiano and sharp Pecorino around it for variety.
Add the gorgonzola or taleggio wedge in a corner—its bold flavor will pair perfectly with everything.
Now for the meats: artfully fold prosciutto into ribbons or roses and fan them out; roll salami slices and tuck them in clusters for easy picking.
Tuck in the colorful extras—pile fresh grapes and figs for pops of sweetness and jewel tones, then sprinkle Marcona almonds for that satisfying crunch.
Add roasted peppers or sun-dried tomatoes in small groups to bring tangy, vibrant contrast.
Arrange your crackers, crostini, and taralli around the edges so guests can grab easily—mix textures for fun!
Drizzle honey over cheeses or meats for a sweet-savory touch, and garnish generously with fresh rosemary sprigs to give it that holiday pine aroma and look.
Step back, admire your masterpiece, pour some wine, and enjoy the compliments—this platter is ready to steal the show!

Notes

No cooking required! Focus on quality Italian imports for authentic taste. Adjust quantities based on guest count. Serve with Italian wines like Prosecco or Chianti.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 670Total Fat 50gSaturated Fat 21gUnsaturated Fat 29gCholesterol 128mgSodium 2856mgCarbohydrates 13gFiber 3gSugar 3gProtein 43g

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

Let cheeses come to room temperature for 30-60 minutes before serving to enhance their flavors and creamy textures.
Arrange in odd numbers (e.g., 3-5 cheeses, 3-4 meats) for visual appeal and variety—start with small bowls for wet items like olives or honey to anchor the board.
Fold or roll meats into ribbons or roses for elegance and easy grabbing.
Use seasonal holiday garnishes like rosemary (for a pine-like aroma), fresh cranberries, or figs to give it a festive vibe.
Balance flavors: pair mild cheeses with bold meats, salty items with sweet fruits/honey.
Choose a large wooden board or marble platter for easy spreading; add height with stacked items or small bowls.
Prep components ahead but assemble just before serving to keep everything fresh.
Offer plain crackers/bread so they don’t overpower the Italian flavors.
Include small knives/spreaders for cheeses and tongs for meats.

Ingredients Notes

Focus on high-quality, authentic Italian ingredients for the best taste—source from a good deli or Italian market if possible. Cheeses should include a mix of soft/creamy (like burrata or fresh mozzarella for mild richness), semi-soft (provolone or fontina), and hard/aged (Parmigiano-Reggiano or Pecorino Romano for nutty sharpness).

Cured meats feature classics like thinly sliced prosciutto (delicate and salty), salami varieties (spicy soppressata or Genoa for bold punch), and perhaps capocollo. Accompaniments add contrast: briny Castelvetrano or Kalamata olives, marinated artichokes or roasted peppers for tang, fresh/dried fruits (grapes, figs, berries) for sweetness, nuts (Marcona almonds or pistachios) for crunch, and extras like honeycomb or fig jam for drizzling. Bread/crackers (crostini, taralli) provide the base—opt for neutral flavors.

Variations and Substitutions

Make it vegetarian by skipping meats and adding more cheeses, grilled veggies, or marinated mushrooms. For a spicier kick, swap mild salami for ‘nduja or hot soppressata. Go gluten-free with GF crackers or bread. Dairy-free? Use plant-based cheeses and focus on meats/veggies.

For holiday flair, shape into a wreath or tree using rosemary as “branches” and red/green elements (cherry tomatoes, olives, cranberries). Add Mediterranean twists with roasted red peppers or sun-dried tomatoes.

For lighter options, include more fresh veggies like cucumber slices or bell peppers. If prosciutto is unavailable, use speck or serrano ham. Scale up/down easily for crowd size—double meats/cheeses for larger groups.

Storage Options

Assemble just before serving for peak freshness. Store leftover components separately in airtight containers: cheeses wrapped in wax paper or foil in the fridge (up to 1 week), meats in their packaging or wrapped (3-5 days), olives/veggies in jars (up to 2 weeks), fruits/nuts at room temp or fridge. Reassemble small portions as needed; avoid storing the full arranged platter as items can dry out or flavors mingle too much.