Classic Antipasto Platter
A curated spread of Italian cured meats, cheeses, and accompaniments
- 4 ozprosciutto di Parma(thinly sliced)
- 4 ozsopressata(sliced)
- 4 ozcoppa(sliced)
- 4 ozParmigiano-Reggiano(broken into chunks)
- 4 ozfresh mozzarella(torn)
- 4 ozGorgonzola(crumbled)
- 1 cupmarinated olives
- 1 cupgiardiniera(drained)
- 0.5 cupmarinated artichoke hearts
- 0.5 cuproasted red peppers(sliced)
- breadsticks or crostini
- extra-virgin olive oil(for drizzling)
- fresh basil(for garnish)
Meats and cheeses can be sliced a day ahead and stored wrapped. Assemble platter up to 2 hours before serving; cover with plastic wrap.
- 1Select a large wooden board, marble slab, or platter
- 2Place small bowls for olives, giardiniera, and any wet items
- 3Arrange meats in loose folds or rosettes - don't stack flat
- 4Create clusters of each cheese type
- 5Tuck vegetables and pickled items into gaps
- 6Add breadsticks or crostini along edges
- 7Drizzle fresh mozzarella with olive oil
- 8Garnish with fresh basil leaves
- 9Serve at room temperature
Let meats and cheeses come to room temperature for best flavor. Arrange in odd-numbered groupings for visual appeal. Don't overcrowd - leave space for guests to serve themselves. Quality ingredients are everything - seek out authentic Italian imports.
Antipasto, meaning "before the meal" in Italian, is the opening course of a traditional Italian table, designed to stimulate appetite before the pasta and main courses that follow. The concept is rooted in the Roman practice of serving small savory bites at the beginning of a meal — a tradition documented in ancient texts and carried forward through medieval Italian dining customs. By the Renaissance, the antipasto course had become formalized in wealthy households, with regional variations developing as each area showcased its own salumi, preserved vegetables, and aged cheeses. The word salumi, encompassing cured meats like prosciutto, salame, and mortadella, comes from the Latin salumen, meaning something preserved in salt — a cornerstone preservation technique dating to antiquity. The classic antipasto platter as understood today reflects the Italian principle of abbondanza, or abundance: a generous spread that signals hospitality before a word is spoken. Regional identity runs deep in an antipasto spread — Emilian prosciutto, Calabrian hot peppers, Sicilian olives, and Veneto hard cheeses each carry the flavor of their origin. The platter format became common in Italian-American restaurants in the 20th century and is now recognized worldwide as the quintessential expression of Italian casual entertaining.