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Antipasto

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Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.

  • Servings: 12

Ingredients

  • 1 pound bocconcini (small balls of fresh mozzarella cheese)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup roasted red peppers, drained
  • 1 small clove garlic, thinly sliced
  • 2 large heads radicchio di Treviso, separated into leaves
  • 8 fresh figs, halved lengthwise
  • 2 cups artichoke hearts, drained and quartered
  • 1 pound Pecorino cheese, cubed
  • 1 pound provolone cheese, cubed
  • 3/4 pound air-dried sopressata, thinly sliced
  • 3/4 pound refrigerator-dried sopressata, thinly sliced
  • 1 1/2 cups pepperoncini, drained
  • 1 1/2 cups mixed olives, drained
  • 1 1/2 cups peppadew peppers
  • 3/4 pounds salami, thinly sliced
  • 3/4 pounds prosciutto, very thinly sliced
  • Breadsticks, for serving

Directions

  1. In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.

  2. Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

Reviews Add a comment

  • pds06
    4 MAR, 2017
    Best Antipasto I ever made! Everyone loved It. Thank you Martha!
    Reply
  • MS11178750
    10 FEB, 2017
    Does it really have soppressata in 3 mentions in the ingredients?
    Reply
  • Judi Dietrich
    31 AUG, 2012
    the video was great. just wish Martha didn't touch her hair, then the food!!
    Reply
  • NorbieK
    12 OCT, 2008
    I am expecting friends over the holidays and I initially thought deviating against my norm of doing a fancy fromage and charcuterie platter rather than anti pasti but after seeing this I might just reconsider.
    Reply
  • cbechtol
    5 JUL, 2008
    i served with the herbed toast and tomato salad--wonderful!!
    Reply
  • Melmills
    25 JAN, 2008
    The web editors need to watch the episode in which Martha makes this antipasto dish. The directions given are sorely lacking and make it nearly impossible to re-create the antipasto dish presented on the tv episode. Further instructions and more tips from the tv spot need to be included in the written/typed recipe directions.
    Reply