Antipasto platters are my FAVORITE no-cook, easy on the work kind of meal. Whether it’s just you or a group of friends, serving this is a breeze and makes for great leftovers!
We recently celebrated Ryan’s birthday while his parents were visiting us for the first time in our new home. I wanted to make his celebration special by serving a “favorite;” and to my delight, he requested antipasto. This simple meal is one of his very favorites. In fact, he requests we have it for dinner once a month! I definitely don’t complain, because all it really involves is picking up a few no-cook items at our favorite local market and arranging them on a platter. That’s the fun part for me – I like to get creative and try different ways to style and present the ingredients. And of course, this type of meal always makes for a great photo opp! Bonus – serve this to a group of friends and let them build their own little plate. Everyone gets a little of what they like and all are content! Read on for my favorite elements of the ultimate antipasto platter!
Print this recipe:
- 1 package of assorted crackers
- 1 cup of smoked nuts
- 1 English cucumber sliced into thin coins
- 6 ounces of shisito peppers blistered over medium heat in a pan for 3 minutes on each side
- 1 pint of grape tomatoes
- 1 Honeycrisp apple thinly sliced
- 1 Anjou pear thinly sliced
- 1 6 ounce tub of plain hummus
- 1 small jar of olive tapenade serve this on top of hummus
- 6 ounces of a soft cheese I like fresh mozzarella
- 4 ounces of a semi-soft cheese I like a gouda
- 4 ounces of a hard cheese I like Parmesan or Manchego
- 3 ounces of thinly sliced prosciutto
- 2 ounces of Genoa salami
- 2 ounces of hot sopressata
Arrange all ingredients as desired on an assortment of platters and bowls.
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