How to Build the Ultimate Antipasto Platter with Cured Meats

Simple Summary

An Antipasto Platter with Cured Meats is a delightful Italian-inspired appetizer featuring a variety of cured meats, cheeses, and accompaniments. It's perfect for entertaining and allows guests to sample a range of flavors and textures.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 5 minutes (for toasting baguette)
• Total Time: 35 minutes
• Servings: 8-10 as an appetizer
• Difficulty: Beginner

Ingredients

• 4 oz prosciutto, thinly sliced
• 4 oz salami, sliced
• 4 oz mortadella, sliced
• 4 oz coppa or capicola, thinly sliced
• 4 oz Parmigiano-Reggiano cheese, cubed
• 4 oz fresh mozzarella balls
• 4 oz provolone cheese, cubed
• 1 cup mixed olives
• 1 cup marinated artichoke hearts, drained
• 1 cup cherry tomatoes
• 1/2 cup pepperoncini peppers
• 1/4 cup sun-dried tomatoes
• 1 cup mixed nuts (almonds, walnuts, pistachios)
• 1 baguette, sliced and toasted
• Fresh basil leaves for garnish
• Extra virgin olive oil for drizzling
• Balsamic glaze for drizzling

Instructions

1. Choose a large serving platter or wooden board for arranging your antipasto.

2. Start by placing small bowls on the platter for olives, artichoke hearts, and any other items that might have liquid.

3. Arrange the cured meats in loose folds or rolls around the platter. Group similar meats together for visual appeal.

4. Place the cheese cubes and mozzarella balls in different areas of the platter, creating contrast with the meats.

5. Fill in gaps with cherry tomatoes, pepperoncini peppers, and sun-dried tomatoes.

6. Add clusters of mixed nuts to provide texture and fill any remaining spaces.

7. Arrange the toasted baguette slices along the edges of the platter.

8. Garnish the platter with fresh basil leaves for color and aroma.

9. Just before serving, drizzle a small amount of extra virgin olive oil and balsamic glaze over the cheeses and meats for added flavor.

10. Serve immediately, allowing guests to help themselves to the variety of items on the platter.

Chef's Notes

• For best flavor, remove meats and cheeses from the refrigerator 30 minutes before serving.
• Feel free to customize the platter with your favorite cured meats, cheeses, and accompaniments.
• To make this platter vegetarian-friendly, replace the meats with additional cheeses, roasted vegetables, or plant-based charcuterie alternatives.
• Leftover items can be stored separately in airtight containers in the refrigerator for up to 3 days.
• For a gluten-free option, replace the baguette with gluten-free crackers or vegetable crudités.

Nutritional Info

Per serving (based on 10 servings): Approximately 300-350 calories per serving. This platter is rich in protein from the cured meats and cheeses, and provides healthy fats from nuts and olive oil. It also offers a variety of vitamins and minerals from the vegetables and herbs included.

Serving Suggestions

• Pair with a selection of Italian wines such as Chianti, Prosecco, or Pinot Grigio.
• Serve as a starter for an Italian-themed dinner party or as part of a buffet spread.
• For a complete meal, follow the antipasto platter with a light pasta dish or grilled fish.
• Present on a rustic wooden board or a large white platter for an eye-catching display.
• Provide small plates and cocktail napkins for easy self-serving.