How to Build an Antipasto Board
An antipasto board is the easiest way to entertain. No cooking, just good ingredients arranged generously. Use this simple formula and you will never wonder what to put on the board again.
The formula: 5 groups
1. Something briny: olives
Pick two contrasting olives: one mild and one bold. Buttery Castelvetrano olives next to rich Kalamata olives is a crowd-pleaser. Jumbo Bella di Cerignola olives make a showpiece.
2. Something marinated: vegetables
Add color and acidity with marinated artichokes, sun-dried tomatoes, stuffed cherry peppers, giardiniera or pepperoncini. Lupini beans are a traditional Italian snack worth discovering.
3. Something crunchy: taralli and breadsticks
Skip the plain crackers. Crunchy taralli from Puglia in traditional, fennel or rosemary flavors, plus a glass of Italian breadsticks, add height and texture.
4. Cheese and cured meats
Choose one hard cheese (Parmigiano or pecorino), one soft (fresh mozzarella or burrata) and one or two cured meats like prosciutto and salami. Fold slices loosely so they are easy to pick up.
5. Something sweet: the finishing touch
Drizzle balsamic glaze over the cheese, add a small bowl of Greek honey or a fruit jam, and finish with grapes, figs or dried apricots.
Quantities
As a starter, plan about 2 to 3 ounces of cheese and meat per person, plus a generous handful of olives, vegetables and crunchy bites. As a meal, double it.
Styling tips
- Start with bowls (olives, jams), then place cheese, then fill every gap.
- Group colors apart: green olives away from green artichokes.
- Set out a small bowl for olive pits.
Need a gift for the host? See our Italian gourmet gift guide.
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