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!
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).
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
Make-ahead: Assemble the platter (minus the bread and crackers) and cover in plastic wrap. Refrigerate for up to 8 hours. Remove 20 minutes before serving. Add bread and crackers. Storage: Cover the platter (minus bread or crackers) with plastic wrap and store in the fridge up to 2 days.