Antipasto Platter Recipe

Prosciutto: A thinly sliced, dry-cured ham that adds a salty, savory flavor to the platter.

Salami: A type of cured sausage that brings a rich, spiced taste to the mix.

Mozzarella: Fresh, sliced cheese that offers a creamy and mild flavor.

Olives: Mixed varieties provide a briny, tangy contrast to the other ingredients.

Marinated artichoke hearts: Tender and flavorful, these add a unique texture and taste.

Roasted red peppers: Sweet and smoky, these peppers bring a vibrant color and flavor.

Cherry tomatoes: Halved for easy eating, they add a fresh, juicy element.

Basil leaves: Fresh and aromatic, they enhance the overall flavor profile.

When arranging the prosciutto and salami on the platter, fold them into loose, ruffled shapes to add visual interest and texture. This not only makes the platter more appealing but also makes it easier for guests to pick up individual pieces. For the mozzarella, consider drizzling a bit of olive oil and a sprinkle of sea salt to enhance its flavor. Scatter the olives and artichoke hearts in small clusters around the platter to create balance. Place the roasted red peppers and cherry tomatoes in contrasting sections to add vibrant color. Finally, tuck the fresh basil leaves in between the other ingredients for a pop of green and a burst of fresh aroma.

• prosciutto - Substitute with thinly sliced smoked turkey: Provides a similar texture and a smoky flavor that complements the other ingredients.

• salami - Substitute with chorizo: Offers a slightly spicier flavor that adds a different but complementary taste to the platter.

• fresh, sliced mozzarella - Substitute with sliced provolone: Has a similar creamy texture and mild flavor that pairs well with the other components.

• mixed olives - Substitute with pickled capers: Adds a tangy and briny flavor that can stand in for the olives.

• marinated artichoke hearts - Substitute with grilled zucchini slices: Provides a similar texture and a slightly smoky flavor that complements the other ingredients.

• sliced roasted red peppers - Substitute with sun-dried tomatoes: Offers a sweet and tangy flavor that pairs well with the other elements on the platter.

• halved cherry tomatoes - Substitute with grape tomatoes: Similar in size and flavor, making them an easy swap.

• fresh basil leaves - Substitute with fresh oregano leaves: Offers a different but still aromatic and flavorful herb that complements the other ingredients.

• To keep your antipasto platter fresh, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. The prosciutto and salami may dry out slightly, but the flavors will meld beautifully.

• If you plan to prepare the platter ahead of time, consider storing the mozzarella separately in its own container with a bit of its brine or olive oil to maintain its moisture and texture.

• For the mixed olives, marinated artichoke hearts, and roasted red peppers, ensure they are submerged in their respective marinades or oils to prevent them from drying out. This will also enhance their flavors over time.

• The cherry tomatoes and fresh basil leaves are best added just before serving to maintain their freshness and vibrant appearance. Store the tomatoes at room temperature and the basil in a glass of water, covered loosely with a plastic bag, in the refrigerator.

• Freezing an antipasto platter is not recommended as the textures of the ingredients, especially the mozzarella and fresh basil, can be compromised. However, if you must freeze, do so with the meats and marinated vegetables only. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 1 month.

• When ready to use frozen components, thaw them in the refrigerator overnight. Once thawed, assemble the platter with fresh mozzarella, cherry tomatoes, and basil leaves for the best presentation and taste.

• Always serve the antipasto platter chilled or at room temperature for optimal flavor. If refrigerated, allow it to sit out for about 15-20 minutes before serving to let the flavors come alive.

• Preheat your oven to 350°F (175°C). Place the prosciutto, salami, and mozzarella on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, just until the cheese begins to melt and the meats are warmed through.

• For a quick microwave option, place the prosciutto, salami, and mozzarella on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 1-2 minutes, checking halfway through to ensure the cheese doesn't overheat.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the prosciutto and salami in a single layer. Cook for 1-2 minutes on each side until warmed. Remove and set aside. Add the mozzarella to the skillet for a few seconds, just until it starts to soften.

• To reheat the roasted red peppers and artichoke hearts, place them in a small saucepan over low heat. Stir occasionally until warmed through, about 3-5 minutes.

• The olives and cherry tomatoes are best served at room temperature. Remove them from the refrigerator about 30 minutes before serving to allow them to come to room temperature.

• Fresh basil leaves should be added just before serving to maintain their vibrant color and fresh flavor.

• Serving platter: A large, flat dish used to arrange and present the antipasto ingredients attractively.

• Chef's knife: A sharp knife for slicing the prosciutto, salami, mozzarella, and other ingredients if needed.

• Cutting board: A sturdy surface to safely cut and prepare the ingredients.

• Tongs: Useful for placing and arranging the ingredients on the serving platter without touching them directly.

• Small bowls: Ideal for holding and serving the mixed olives, marinated artichoke hearts, and other smaller items.

• Plastic wrap: To cover the platter if you need to refrigerate it before serving.

• Paper towels: Handy for drying any excess moisture from the ingredients, especially the roasted red peppers and artichoke hearts.

• Serving utensils: Forks, spoons, or small tongs for guests to serve themselves from the platter.

Pre-slice ingredients: Buy pre-sliced prosciutto, salami, and mozzarella to save time on preparation.

Use marinated items: Opt for pre-marinated artichoke hearts and roasted red peppers to cut down on marinating time.

Ready-to-eat olives: Choose mixed olives that are already pitted and ready to serve.

Cherry tomatoes: Use halved cherry tomatoes for a quick and easy addition.

Fresh basil: Tear fresh basil leaves by hand to save on chopping time.