Italian Antipasto Plate Idea

Antipasto or antipasti literally translates to ‘before the meal’ and is served in Italy as an appetizer or first course.

It is such a social way to eat: a group of family or friends standing or sitting near this communal platter and everybody sampling everything together as they chat and catch up.

Italian’s have eaten like this for centuries and although there are no real rules as to what you put on your antipasto plate, I prefer to stick to the things that have most likely been served on antipasto platters just as long.

Think of this not so much as a recipe but rather a list of ideas that you can stick to or stray from.

Enjoy this list of antipasto ideas and feel free to create your own mix out of it. My antipasto plate presented below includes a mix of Italian cured meats and sausages, Italian cheeses, as well as other goodies.

You can also add also (Kalamata olives are a great choice), some homemade pesto, aioli, or tapenade.

Italian Antipasto Plate Idea

Paul Hegeman

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Prep Time 10 minutes mins

Course Appetizer

Cuisine Italian

Servings 1 platter

Ingredients

 

MetricUS Customary

 

1x2x3x

• 150 grams sliced coppa
• 150 grams sliced mortadella
• 150 grams sliced sopressa
• 150 grams thin sliced prosciutto
• 2 sliced Hungarian salami
• 2 buffalo mozzarella balls
• 2 lemons
• 100 grams arugula leaves
• 3 bulbs roasted garlic
• 1 loaf ciabatta bread
• marinated mushrooms
• black or flame grapes
• extra virgin olive oil
• balsamic vinegar
• sea salt
• pepper grinder

Instructions

 

• Arrange the meats on the platter as you wish.
• Cut the mozzarella and lemons into wedges and add to platter.
• Place mushrooms and olives in bowls.
• Slice or tear the ciabatta (or allow your guests to do so).
• Try the mozzarella with a little olive oil and pepper or lemon.
• Try the ciabatta dipped into a little olive oil or optionally olive oil and balsamic vinegar.
• You can offer your guests, small forks with which to pull the roasted garlic cloves out of their skin or you can do this beforehand for your guests. You can even mash them into a paste and offer this as a spread.

Notes

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Related: 25 Famous Italian Foods
Related: A Guide to Italian Bread

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.