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Antipasto Platter

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 12 to 24 servings
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Smoked mozzarella, sliced

Good olive oil

Freshly ground cracked black pepper

Salami, sliced diagonally


Hothouse cucumber, unpeeled and sliced diagonally

Marinated artichoke hearts, stems removed and sliced in half

Cherry tomatoes, on the vine

Cerignola olives 

Bruschetta, recipe follows

Basil leaves, on the stem


1 baguette

Good olive oil

Kosher salt and freshly ground black pepper


  1. Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper.  Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.


Yield: 12 to 24 toasts
  1. Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted. 
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