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Antipasto Platter

This easily-assembled platter of Italian treats is perfect for cocktail parties and game days.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2004


Antipasto Platter

  • Assorted breadsticks, baguette slices, or flatbread
  • 1/2 pound soppressata, salami, or pepperoni, thinly sliced
  • 1 small fennel bulb halved lengthwise, cored, and very thinly sliced
  • 1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips
  • 1 1/4 cups (10 ounces) bocconcini or sliced fresh mozzarella
  • 3/4 cup mixed olives
  • 1 jar (10 ounces) artichoke hearts rinsed and drained well
  • 1 jar (12 ounces) pepperoncini or pickled hot peppers drained

Balsamic Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)
  • 1/4 teaspoon crushed red pepper
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper


  1. Make vinaigrette: In a small bowl or jar, combine lemon juice, balsamic vinegar, rosemary, crushed red pepper, and extra-virgin olive oil; season with salt and pepper. Whisk or shake to blend.

  2. To serve, arrange ingredients on a large platter; drizzle vinaigrette over the fennel, roasted peppers, artichoke hearts, and bocconcini, and garnish with fennel fronds.

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