Antipasto Platter Recipe

Name: Antipasto Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, thinly sliced; extra virgin olive oil, to baste slices; ½ teaspoon crushed red pepper flakes; salt & freshly ground black pepper; 1 tablespoon red wine vinegar; 1 tablespoon chopped flat leaf parsley, to garnish Table cheeses; 14 lb sharp provolone cheese; 14 lb pepato; 14 lb fontina; 14 lb parmigiano-reggiano cheese; 14 lb fresh mozzarella cheese; 1 (16 ounce) jar roasted red peppers, drained; 1 (15 ounce) canquartered artichoke hearts, drained well; 1 (14 ounce) can button mushrooms, drained; 1 garlic clove, crushed; 12 lemon, juice of; drizzle extra virgin olive oil; 1 tablespoon chopped flat leaf parsley; ½ tablespoon thyme; salt & freshly ground black pepper; 14 lb thinly sliced sopressata; 14 lb thinly sliced capicola; 14 lb thinly sliced pepperoni; 14 lb thinly sliced genoa salami; 12 lb black olives, from bulk olive bins any variety

Servings: persons

1 small eggplant, thinly sliced
extra virgin olive oil, to baste slices
½ teaspoon crushed red pepper flakes
salt & freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley, to garnish Table cheeses
14 lb sharp provolone cheese
14 lb pepato
14 lb fontina
14 lb parmigiano-reggiano cheese
14 lb fresh mozzarella cheese
1 (16 ounce) jar roasted red peppers, drained
1 (15 ounce) canquartered artichoke hearts, drained well
1 (14 ounce) can button mushrooms, drained
1 garlic clove, crushed
12 lemon, juice of
drizzle extra virgin olive oil
1 tablespoon chopped flat leaf parsley
½ tablespoon thyme
salt & freshly ground black pepper
14 lb thinly sliced sopressata
14 lb thinly sliced capicola
14 lb thinly sliced pepperoni
14 lb thinly sliced genoa salami
12 lb black olives, from bulk olive bins any variety

1
Preheat a grill pan to high.
2
Brush eggplant slices with oil and place on grill.
3
Season with red pepper flakes, salt and pepper.
4
Grill eggplant 2 to 3 minutes on each side.
5
Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
6
Wedge or cube table cheeses and arrange them on your antipasto platter.
7
Arrange sliced drained roasted red peppers next to your eggplant.
8
Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme.
9
Season artichokes and mushrooms with salt and pepper.
10
Set aside.
11
Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter.
12
Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

17848

kcal

Calories

1318

Fat

233

Carbs

1260

Protein

Fat Carbs Protein

* 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 25 ingredients. The key ingredients include: 1 small eggplant, thinly sliced, extra virgin olive oil, to baste slices, ½ teaspoon crushed red pepper flakes, salt & freshly ground black pepper, and more.

Yes, Antipasto 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.

Antipasto Platter

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