Learn how to make this easy no-cook Italian Antipasto platter. Loaded with cold meats, cheese, and marinated vegetables, it’s the perfect small-bites dish for entertaining a crowd. Quick to put together and simple to customize, you’ll enjoy making this platter again and again!
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A Little Bit of Everything!
This antipasto platter gives our appetizer a delicious Italian twist. Loaded with cured meats, marinated cheese, and pickled vegetables, this platter is always so popular when I lay it out for guests!
Once you get the hang of this one, you’ll probably be hooked like I am, and you’ll want to start making all kinds of appetizer platters! For a Mediterranean vibe, try my mezze platter, or a nice cheese and fruit platter makes a great vegetarian option.
What is Antipasto?
Antipasto is traditionally the first course of an Italian meal meant to get the appetite juices flowing. I don’t know about you, but just looking at pictures of a beautiful Italian antipasto platter does this for me!
The secret to a great platter is to mix and match the meats, cheese, and vegetables so you have a variety of flavors and textures. Part of the appeal of an antipasto plate is that it’s so beautiful to look at!
Serve this platter or these mini antipasto skewers to kick off a feast of Italian recipes and your guests will love it! Or for a quick fix, prepare this antipasto salad to enjoy the flavors all in one bowl.
Ideas for Your Platter
The beauty of creating an Italian antipasto platter is that you can customize it to your tastes. You can follow my suggestions below or go ahead and make it your own!
Find the full printable recipe with specific measurements below.
- Platter: I used a large wooden cutting board, but any large-sized platter or plate will work.
- Dip: I like to make an olive oil dip drizzled with balsamic vinegar. Just combine some oil with minced garlic, Italian seasoning, and salt and drizzle over the vinegar. Simple and delicious!
- Vegetables: I like mixed olives (with the pits removed!), roasted red peppers, marinated artichokes, pepperoncini peppers, and pickled asparagus.
- Cheese: Marinated bocconcini, (small mozzarella balls), cubed provolone, sliced Parmigiano Reggiano, and cubed asiago.
- Meat: Thin slices of pepperoni, Genoa salami, mortadella, and prosciutto.
- Crackers: Water crackers, thinly sliced baguette, and mini breadsticks.
As I mentioned, you can really take this antipasto plate and jazz it up however you like! Sticking to the Italian theme, here are some other ideas you might want to check out:
- Dips: Olive tapenade, caponata, basil pesto
- Vegetables: Stuffed cherry peppers (peppadews), marinated olives, marinated mushrooms, pickled green beans, giardiniera (Italian relish of pickled vegetables), capers
- Meat: Soppressata, coppa, anchovies
- Cheese: Panino (mozzarella wrapped in prosciutto), gouda, marinated feta, gorgonzola
- Bread or crackers: Add flatbread, butter crackers, Triscuits, ciabatta, or make this naan, pita bread or breadstick recipe.
How to Make an Italian Antipasto Platter
This step is where you can really let your creativity shine! The idea is to make your Italian antipasto platter visually appealing, as well as delicious! Take a few minutes to think about how you want your platter to look assembled before you start placing things on your board. And remember to have fun!
- Make the dip: In a small serving bowl, stir together olive oil, garlic, Italian seasoning, and salt, then drizzle in the balsamic vinegar.
- Put veggies in bowls: Grab some individual small serving bowls and add the olives, red peppers, and marinated mozzarella balls.
- Arrange the small bowls on a large platter, allowing enough space for the meat, cheese, and vegetables to surround them. Place the pepperoni and salami on opposite ends of the platter, fanning the slices slightly outward (if space allows).
- Add the mortadella and prosciutto, either folded or in piles, away from the other meat. Position the cheese around the meat.
- Fill in bare spots. Arrange the artichokes, pepperoncini, and asparagus in individual piles between the meat and cheese. Finally, add the crackers and bread in any empty spaces (or on another serving board if there isn’t enough room).
- Buy thinly pre-sliced meats to save time on slicing the meat at home.
- Keep things bite-sized to make it easy for your guests to eat.
- Lay the bigger items on the board first, like the bowls, and build the smaller items around them, being sure to fill in any blank spaces.
- Fill in the gaps. You want your antipasto platter to look full and bountiful. Make sure that all the gaps are filled. Sometimes I throw on some cherry tomatoes to cover any bare areas and give a pop of color.
- Set out plenty of toothpicks or small forks to make it easier for your guests to eat any marinated items or those dipped in oil.
The majority of antipasto is served cold which is great because you can prepare your antipasto platter and hold it in the fridge until you’re ready to serve it.
They start with a similar idea but they’re not exactly the same! Traditionally, both platters typically have cured cold meats and from there, an antipasto platter focuses more on Italian ingredients, whereas a charcuterie board can include other kinds of foods.
Nowadays, people use the term ‘charcuterie’ to describe all kinds of food platters including fruit, vegetable, and desserts.
Yes, you can! Assemble the platter (minus the bread and crackers because they can go soft in the fridge) and cover it in plastic wrap. Refrigerate for up to 8 hours. Remove 20 minutes before serving and then add the bread and crackers.
Cover the platter (minus bread or crackers) with plastic wrap and store in the fridge for up to 2 days. Keep the bread and crackers separate so they don’t go stale in the fridge.
More Easy AppetizersBrowse all
Italian Antipasto Platter
- Large platter or wooden board
- 4 ounces olive mix , pitted
- 6 ounces roasted red peppers
- 8 ounces marinated artichokes
- 8 ounces pepperoncini peppers
- 10 ounces pickled asparagus
- 1 cup small mozzarella balls (bocconcini) , marinated
- 6 ounces provolone , cubed
- 6 ounces Parmigiano Reggiano , sliced
- 6 ounces asiago , cubed
- 8 ounces pepperoni , sliced
- 8 ounces Genoa salami , sliced
- 8 ounces mortadella , sliced
- 8 ounces prosciutto , sliced
Bread or Crackers
- 4 ounces water crackers
- 1 baguette , thinly sliced
- 12 mini breadsticks
- In individual small serving bowls, add the olives, red peppers, and mozzarella balls.
- To make the platter, start by thinking how you want it to look before placing anything. Then arrange each bowl, allowing enough space for meat, cheese, and vegetables to surround them, on a large platter.
- Place the pepperoni and salami on opposite ends of the platter, fanning the slices slightly outward (if space allows). Add the mortadella and prosciutto, either folded or in piles, away from the other meat. Position the cheese around the meat. Arrange the artichokes, pepperoncini, and asparagus in individual piles between the meat and cheese. Finally, add the crackers and bread in any empty spaces (or on another serving board if there isn't enough room).
- Dips: balsamic glaze, olive tapenade, caponata, pesto
- Vegetables: stuffed cherry peppers (peppadews), marinated olives, marinated mushrooms, pickled green beans, giardiniera (Italian relish of pickled vegetables), capers
- Meat: soppressata, coppa, anchovies
- Cheese: panino (mozzarella wrapped in prosciutto), gouda, marinated feta, gorgonzola
- Bread or crackers: flatbread, butter crackers, Triscuit, ciabatta
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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