Antipasto Platter

Antipasto Platter
Photo by James Baigrie


  • 1 (12-ounce) jar pickled vegetables
  • Freshly ground pepper, to taste
  • 1 cup niçoise or kalamata olives
  • ½ cup dried apricots, figs, or dates
  • ½ cup cornichons (or sweet or dill pickles)
  • Sea salt, to taste
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • + 8 more ingredients
    • ½ cup extra-virgin olive oil
    • 1 (10-ounce) box of breadsticks, crostini, or crackers
    • 1 pear or apple, sliced
    • Fresh rosemary sprigs
    • ½ cup Dijon mustard
    • 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
    • ½ cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
    • Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp

Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.

View full recipe at My Recipes


Variations on Antipasto Platter

  • Antipasto Platter
    • 1/4 teaspoon pepper
    • 12 pickled banana peppers
    • 1/4 cup white wine vinegar
    • 1 teaspoon dried oregano
    • 1 small red onion, thinly sliced
    • +7 other ingredients
  • Antipasto Platter
    • 2 teaspoons olive oil
    • 1 1/2 cups small fresh mushrooms, halved
    • 2 medium-size sweet red peppers, seeded and thinly sliced
    • +12 other ingredients

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