Antipasti Platter Recipe

Name: Antipasti Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola); 1/2 pound Parmigiano-Reggiano, cut into irregular chunks; Pinzimonio, recipe follows; Marinated Olives, recipe follows; Roasted Pepper Salad, recipe follows; 1 loaf focaccia bread, sliced; 1/2 cup olive oil; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes); 3 tablespoons olive oil; 1 tablespoon lemon zest; 1/2 teaspoon dried crushed red pepper flakes; 1 1/2 cups Sicilian cracked green olives; 1 1/2 cups kalamata olives; 2 tablespoon chopped fresh basil leaves; 3 red bell peppers; 2 orange bell pepper; 1/3 cup pitted kalamata olives, thinly sliced; 1/4 cup olive oil; 2 tablespoons drained capers; 6 fresh basil leaves, chopped; 2 garlic cloves, minced; Salt and freshly ground black pepper

Servings: persons

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

1
Arrange the meats, cheeses, and foccacia on a large platter.
2
Arrange a platter of Pinzimonio.
3
Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls.
4
Serve, allowing guests to compose their own assortment of antipasti on their plate.
5
Stir the oil, salt, and pepper in a small bowl to blend.
6
Arrange the vegetables on a platter.
7
Serve the vegetables with the dip.
8
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute.
9
Remove from the heat.
10
Add the olives and toss to coat.
11
Add the basil; toss to coat.
12
Serve.
13
Inactive Prep Time: 12 hours
14
Preheat the broiler.
15
Cover a heavy baking sheet with foil.
16
Arrange the bell peppers on the baking sheet.
17
Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes.
18
Enclose the peppers in a resealable plastic bag.
19
Set aside until cooled to room temperature, about 20 minutes.
20
Peel, seed, and cut the peppers into 1/2-inch thick strips.
21
Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine.
22
Cover and refrigerate up to 2 days.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola), 1/2 pound Parmigiano-Reggiano, cut into irregular chunks, Pinzimonio, recipe follows, Marinated Olives, recipe follows, and more.

Yes, Antipasti Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasti Platter

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