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an abundant antipasto platter in a wide horizontal shot, overflowing with folded meats, cheeses, olives, and peppers on a large wooden board, natural light, shallow depth of field, landscape orientation

Antipasto Platter

A wide variety of charcuterie, cheeses, olives, and marinated veggies.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz salami sliced
  • 6 oz prosciutto
  • 8 oz provolone cubed
  • 1 cup marinated artichokes
  • 1 cup mixed olives
  • 1 cup roasted red peppers
  • 1 cup grissini breadsticks

Method
 

  1. Place small bowls of olives and artichokes on the board as anchors.
  2. Fold and fan the salami and prosciutto into ribbons around the bowls.
  3. Cube or wedge the provolone and tuck it into open spaces.
  4. Add the roasted red peppers in a glossy pile.
  5. Fill remaining gaps with grissini so the board looks full.
  6. Serve at room temperature with extra olive oil for dipping.

Notes

Let the cheeses and meats sit out 20 minutes so they're not fridge-cold.