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A vibrant and delicious spread of classic Italian-American cured meats, cheeses, and marinated vegetables. Perfect for entertaining, this no-cook platter is easy to assemble and always a crowd-pleaser.
Begin by preparing your components. Take the cheeses out of the refrigerator about 30 minutes before assembling to allow them to come to room temperature, which enhances their flavor. Drain the marinated artichoke hearts, roasted red peppers, and olives. Slice the baguette into rounds.
Select a large wooden board, slate, or platter. Place small bowls for the olives, artichoke hearts, and fig jam on the board first. These will act as anchors for your design. Spoon the jam into its bowl.
Arrange the cheeses. Slice the fresh mozzarella and provolone. Use a cheese knife to break the Parmigiano-Reggiano into rustic, bite-sized chunks. Place the cheeses in different areas of the board, leaving space between them.
Artfully arrange the cured meats. Create visual interest by folding the salami and soppressata into quarters or 'roses'. Loosely drape or roll the prosciutto slices. Tuck the meats into the spaces around the cheeses and bowls, creating flowing 'rivers' of meat.
Fill in the gaps. Fan out the baguette slices and crackers in the remaining empty spaces on the board. Pile the roasted red peppers directly onto the board near one of the cheeses.
Add the finishing touches. Tuck fresh basil leaves into various spots for a pop of color and fresh aroma. If desired, drizzle a little extra virgin olive oil over the fresh mozzarella. Serve immediately.
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A vibrant and delicious spread of classic Italian-American cured meats, cheeses, and marinated vegetables. Perfect for entertaining, this no-cook platter is easy to assemble and always a crowd-pleaser.
This italian_american recipe takes 25 minutes to prepare and yields 8 servings. At 540.14 calories per serving with 28.16g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Swap the Genoa salami for a spicy soppressata or add a small bowl of Calabrian chili paste for drizzling.
Omit the cured meats and increase the variety of cheeses. Add other marinated items like mushrooms, sun-dried tomatoes, and grilled zucchini.
Incorporate fresh fruits that pair well with cheese, such as sliced pears, fresh figs, or bunches of red and green grapes.
For a coastal Italian feel, add a small bowl of marinated shrimp, some smoked salmon, or a tin of high-quality anchovies.
The combination of cured meats and various cheeses provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and overall satiety.
Olives and the optional drizzle of extra virgin olive oil are excellent sources of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Cheeses like Parmigiano-Reggiano and Provolone are packed with calcium, a vital mineral for maintaining strong bones and teeth, as well as proper nerve and muscle function.
A typical serving of this antipasto platter, including a mix of meats, cheeses, vegetables, and a few crackers, contains approximately 450-550 calories. The exact number can vary based on the specific brands and quantities of each item you consume.
It can be part of a balanced diet when enjoyed in moderation. It offers protein from meats and cheeses, and healthy fats from olives. However, it is also high in sodium and saturated fat, so portion control is key. To make it healthier, increase the proportion of vegetables and limit the cured meats and cheeses.
You can do most of the prep work ahead. Slice the cheeses and meats and store them in separate airtight containers in the fridge. You can also slice the baguette. Assemble everything just before serving to ensure the crackers and bread don't get soggy and the cheeses are at the right temperature.
A crisp Italian white wine like Pinot Grigio or a light-bodied red like Chianti are excellent choices. For a celebratory feel, a dry Prosecco also pairs wonderfully, as its bubbles help cut through the richness of the meats and cheeses.
For a vegetarian version, omit the meats and add more variety in other areas. Consider adding marinated mushrooms, sun-dried tomatoes, grilled eggplant or zucchini strips, and an additional cheese like a creamy gorgonzola or a fresh ricotta with honey.
Store leftovers by separating the components. Place cheeses, meats, and marinated vegetables in separate airtight containers in the refrigerator. They should last for up to 3 days. The crackers and bread should be stored in a dry place at room temperature but are best eaten fresh.