Italian-American Antipasto Platter
A vibrant, abundant platter of Italian-American favorites — savory cured meats, marinated vegetables, creamy cheeses, and briny olives. Every bite offers a different combination of salty, tangy, and rich flavors. Perfect for grazing at parties, holiday gatherings, or a no-cook weeknight dinner.
For 8 servings
- prep
Gather and prep all ingredients.
Take cheeses out of the fridge 30 minutes before serving so they come to room temperature. Drain the marinated artichoke hearts, roasted red peppers, and olives. Halve the cherry tomatoes and pat dry with a paper towel.
- assemble
Arrange the cheeses on the board.
Place the fresh mozzarella and provolone cubes on opposite corners of a large wooden board or platter. This anchors the platter and gives a visual starting point.
TIPTear the mozzarella instead of slicing — the rough edges catch the olive oil and look rustic. - assemble
Drape and fold the cured meats.
Arrange the prosciutto in loose, ribbon-like folds. Fan the salami and mortadella slices in overlapping rows. Vary the folds and shapes to create visual height and texture across the board.
TIPAvoid laying meats flat — folds create airy volume that looks more generous. - assemble
Scatter the marinated vegetables and olives.
Place the artichoke hearts and roasted red peppers in small clusters between the meats and cheeses. Pile the black and green olives into a small bowl and nestle it onto the board, or scatter them directly.
- assemble
Add the fresh tomatoes and basil.
Tuck halved cherry tomatoes into the empty spaces. Scatter torn basil leaves over the cheeses and tomatoes for a pop of green.
- garnish
Drizzle with olive oil and balsamic glaze.
Drizzle the extra virgin olive oil over the mozzarella and tomatoes. Lightly drizzle the balsamic glaze in thin ribbons across the whole board. Finish with a pinch of sea salt and a crack of black pepper.
TIPUse a squeeze bottle for the balsamic glaze to get clean, thin lines. - serve
Serve with breadsticks and enjoy.
Stand the grissini breadsticks in a glass or lay them along the edge of the board. Set out small plates and let everyone help themselves.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let cheeses sit at room temperature for 30 minutes for best flavor and texture.
- 2Tear mozzarella into ragged pieces instead of slicing to catch more olive oil.
- 3Fold cured meats into loose ribbons to create visual height on the platter.
- 4Use a squeeze bottle for balsamic glaze to achieve thin, controlled drizzles.
- 5Pat cherry tomatoes dry after halving to keep the board from getting watery.
- 6Assemble the platter up to 2 hours ahead; cover loosely and refrigerate, then add basil and tomatoes just before serving.
Adapt it for your goals.
Vegetarian
Omit all cured meats and double the cheeses (add fresh ricotta or marinated feta). Add more vegetables like grilled zucchini, roasted mushrooms, or cherry peppers for substance.
Low Carb / KetoLow-Carb / Keto
Skip the breadsticks and serve with cucumber rounds, celery sticks, or bell pepper strips for dipping and scooping. The meats and cheeses already satisfy keto macros.
Seafood TwistSeafood Twist
Replace half the meats with high-quality tinned seafood such as oil-packed tuna, sardines, or anchovies. Add lemon wedges and capers for a coastal Italian feel.
Spicy CalabreseSpicy Calabrese
Swap the mild salami for spicy soppressata, add pepperoncini, pickled cherry peppers, and a drizzle of chili-infused olive oil for heat.
Why this is on our healthy list.
Rich in Protein
The combination of prosciutto, salami, mortadella, and cheeses provides a substantial amount of high-quality protein to keep you energized.
Heart-Healthy Fats
Extra virgin olive oil, olives, and the natural fats in cheese and meat supply monounsaturated fats that support heart health.
High in Antioxidants
Cherry tomatoes, basil, and roasted red peppers deliver lycopene, vitamin C, and other antioxidants that help fight inflammation.
Probiotic Boost
Marinated vegetables and certain aged cheeses contain beneficial bacteria that can support gut health.
Frequently asked questions
Yes, you can assemble the meats, cheeses, and olives up to 24 hours ahead. Cover tightly and refrigerate, but wait to add fresh tomatoes, basil, and the drizzle of olive oil and balsamic glaze until just before serving.
