This Antipasto Platter is one of my favorite arrangements to prepare for gatherings. See the blog post for more ingredient suggestions.
Ingredients
For the Platter:
prosciutto
genoa salami
soppressata
panino(mozzarella wrapped in prosciutto)
marinated mozzarellarecipe below, or use store-bought
gouda
cheese stuffed cherry peppers
pepperoncini
marinated artichokes
marinated asparagus
For the Marinated Mozzarella:
8ouncesciligiene
1tbspextra virgin olive oil
1 tspfresh thyme leaves
1tspfresh chopped rosemary
1/2tspflaky sea salt
1/4tspfreshly ground black pepper
For the Board:
mini breadsticks
flatbread crackers
round crisps
Instructions
Select a large platter and a large wooden board for it to rest on. The platter will have the meats, cheeses, and vegetables, and the board will hold the crackers around the platter.
Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients.
Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto.
Begin filling in with groups of vegetables. Since the olives are so small, I like to put those in a bowl, but otherwise I place groups of items like artichokes or cherry peppers in heaps on the platter.
Cut the cheeses into bite-sized wedges or cubes, if necessary. Place on the platter in groups, along with the marinated mozzarella.
Once the platter is filled, place it on the wooden board, then arrange the breadsticks and crackers all around it. Serve and enjoy!
Notes
Storage – Because the crackers aren’t stored on the platter, the whole plate can be covered with plastic wrap and stored in the fridge for 2 days. Keep leftover crackers at room temperature.