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5
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Antipasto Platter
This simple and really fast to put together antipasto platter is a perfect appetizer for a crowd or family gathering.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer
Cuisine:
Italian
Keyword:
antipasto platter, Italian antipasto platter, Italian appetizer
Servings:
12
Calories:
516
kcal
Author:
Mary Woita
Ingredients
1/2
pound
sliced parma prosciutto
1/2
pound
sliced Italian dry salame
1/2
pound
sliced Calabrese
1/2
pound
sliced Genoa salame
1/2
pound
sliced soppressata
1/2
pound
sliced Parmigiano-Reggiano
Parmesan cheese
1/2
pound
sliced Pecorino cheese
1/2
cup
sliced pepperoncini peppers
1
cup
fresh or marinated cherry tomatoes
3-6
hard boiled eggs
sliced in half or quartered
1
small jar of artichokes
marinated or not
1
cup
Castelvetrano olives
1
cup
Kalamata olives
Instructions
Prepare your platter by layering your sliced meats and cheeses. (see note)
Next, fill in little areas around your platter with olives, hard boiled eggs, tomatoes, pepperoncini peppers, and artichoke hearts.
Use little pinch bowls or small salad bowls as fillers.
Serve and enjoy.
Notes
Have your deli slice the meats and cheeses for you when purchasing. It'll be a huge time saver!
Nutrition
Serving:
1
c
|
Calories:
516
kcal
|
Carbohydrates:
4
g
|
Protein:
30
g
|
Fat:
42
g
|
Saturated Fat:
16
g
|
Cholesterol:
136
mg
|
Sodium:
2317
mg
|
Potassium:
351
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
501
IU
|
Vitamin C:
8
mg
|
Calcium:
452
mg
|
Iron:
2
mg