Southern Antipasto Platter

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 6 to 8 servings
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1 baguette, sliced on the bias, into 1/2-inch pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 1/2 cups pickled green tomatoes

1 1/2 cups pickled okra

1 (16-ounce) jar roasted red peppers, drained and sliced

1 1/2 cups jalapeno stuffed green olives

3/4 pound pepper jack cheese, cubed

3/4 pound provolone cheese, cubed

1/2 pound Genoa salami, sliced thin

1/2 pound honey ham, sliced thin

1 pound sausage, grilled and sliced


  1. Heat the grill to medium-high heat.
  2. Brush bread slices with olive oil, and sprinkle with salt and pepper. Place on grill and cook until toasted and has grill marks. Reserve.
  3. Using a large platter, arrange all of the antipasto ingredients and serve along with bread.