Italian Antipasto Platter

The Best Antipasto Platter

This Italian antipasto platter is everything you love about charcuterie board ideas but with a delicious Italian-inspired recipe twist. Loaded with cured meats, marinated cheese, and pickled vegetables, this platter is so popular when I serve it as a starter.

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 charcuterie boards! For a Mediterranean vibe, try my mezze platter, or a nice cheese and fruit platter makes a great vegetarian option.

Ingredient Notes

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. Other favorites include Olive tapenade, caponata, basil pesto.
• Vegetables: I like mixed olives (with the pits removed!), roasted red peppers, marinated artichoke hearts, pepperoncini peppers, and pickled asparagus. Other favorites include stuffed cherry peppers (peppadews), marinated olives, marinated mushrooms, pickled green beans, giardiniera (Italian relish of pickled vegetables), capers.
• Cheese: Marinated bocconcini, (small mozzarella balls), cubed provolone, sliced Parmigiano Reggiano, and cubed asiago or panino (mozzarella wrapped in prosciutto), gouda, marinated feta and gorgonzola. I pick 3-4 cheeses.
• Meat: Thin slices of pepperoni, Genoa salami, mortadella, and prosciutto or Soppressata, coppa, anchovies. I usually only pick 3 meats unless serving a crowd.
• Crackers: Water crackers, thinly sliced baguette, crostini and mini breadsticks.

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!

• 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).

Tips for a Perfect Italian Antipasto Platter

• 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, fresh basil leaves or additional olives to cover any bare areas and give a pop of color. 
• Set out plenty of toothpicks, wooden skewers or small forks to make it easier for your guests to eat any marinated items or those dipped in oil.