Antipasto Platter

Total Time:
5 min
5 min

6 to 8 servings

  • 1 pound fresh smoked or plain fresh mozzarella
  • 1/2 pound deli sliced sweet sopressata
  • 1/2 pound deli sliced hot sopressata
  • 1/2 pound deli sliced Genoa salami
  • 1 pound sharp provolone
  • 2 cups good quality large olives, available in bulk bins near deli
  • 2 cups giardiniera hot pickled vegetable salad, drained
  • 2 cups marinated artichoke hearts
  • 1 (16-ounce) jar roasted red peppers, drained and cut into pieces
Watch how to make this recipe.
  • Arrange meats and cheeses on cutting board. Pile olives, giardiniera, artichokes and red peppers into small bowls and set along edge of board or serving tray. Place knives near cheeses and seafood forks in olives and veggies to serve. Place an extra ramekin out to collect pits from olives.

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4.7 3
I made this antipasto tray last night for a get together at my home. I was inspired by the video. It looked really beautiful! and everyone enjoyed it. I wish I could post the picture of it. item not reviewed by moderator and published
My kids think I have another daughter named Rachael. I was never a great cook. My mother's (both real and adopted) were so I didn't need to cook. My kids can cook very well and now I'm handicapped so I can't cook the difficult elaborate foods that go with the holidays. This salad makes them (and my grandkids) think I'm great. I share the love and the praise goes to you. Thanks for your help. It is a meal and an appetizer all in one. item not reviewed by moderator and published
this is a tasty antipasto item not reviewed by moderator and published

This recipe is featured in:

Holiday Entertaining