Antipasto Platter
An assortment of cured meats, cheeses, marinated olives, artichokes, roasted peppers and sun-dried tomatoes served with bread. Customisable and visually stunning.
10 ingredients
6 steps
Ingredients
- 1100g prosciutto di Parma, thinly sliced
- 2100g salami or mortadella, sliced
- 3100g Parmesan or aged Pecorino, broken into shards
- 41 ball fresh mozzarella, torn
- 5100g marinated artichoke hearts
- 6100g mixed olives (green and black)
- 72 roasted red peppers, sliced
- 850g sun-dried tomatoes in oil
- 9Fresh figs or grapes (optional)
- 10Crusty bread or grissini to serve
Instructions
- 1Lay the cured meats first, folding prosciutto into loose waves and rolling salami into cones.
- 2Arrange the cheeses in separate clusters — break Parmesan into rustic shards for visual appeal.
- 3Fill gaps with small piles of olives, artichokes, and sun-dried tomatoes.
- 4Tuck in roasted peppers, fresh figs or grapes, and any remaining items.
- 5Add small pots of honey or chutney if desired. Serve with bread or grissini alongside.
- 6Tip: Build the board an hour ahead and cover with cling film — the flavours meld beautifully as it rests.