How to Build the Perfect Italian Antipasto Platter
An antipasto platter is the easiest way to entertain the Italian way. In Italian, antipasto means “before the meal”: a generous spread of savory bites to share with friends and a glass of wine. Here is how to build one that looks as good as it tastes.
1. Start with the Olives
Olives give color, salt and contrast. Mix two or three varieties:
- Castelvetrano olives: bright green, mild and buttery. Read our guide to Castelvetrano olives.
- Bella di Cerignola olives: very large and firm, a real centerpiece.
- Kalamata olives: deep purple and fruity.
2. Add Cured Meats
Choose two or three: prosciutto, salami, mortadella, coppa or bresaola. Fold or roll slices loosely so guests can pick them up easily.
3. Choose the Cheeses
Balance textures: a hard cheese (Parmigiano Reggiano or pecorino), a soft one (fresh mozzarella or burrata) and a creamy or blue cheese (gorgonzola). Drizzle aged balsamic over the Parmigiano for an extra touch.
4. Marinated Vegetables
- Marinated artichokes
- Cherry peppers stuffed with cheese
- Sun-dried tomatoes
- Giardiniera or pepperoncini for a tangy kick
5. Something Crunchy
Italian breadsticks and taralli are perfect with cured meats and cheese. Try our Italian breadsticks and taralli from Puglia.
6. A Touch of Sweetness
Add fresh grapes, figs or a small bowl of Greek honey to pair with the cheeses.
Platter Checklist (for 6 to 8 guests)
- 3 types of olives (about 2 cups total)
- 8 to 10 oz of cured meats
- 3 cheeses (about 1 lb total)
- 2 or 3 marinated vegetables
- Breadsticks, taralli or sliced baguette
- Fruit, honey or jam
Frequently Asked Questions
What is the difference between antipasto and charcuterie?
Charcuterie focuses on cured meats, while an Italian antipasto also includes olives, marinated vegetables, cheeses and bread.
Can I prepare an antipasto platter in advance?
Yes. Assemble it up to 2 hours ahead, cover and refrigerate, then let it sit at room temperature for 20 minutes before serving.