This savory antipasto platter recipe brings a burst of flavors with a variety of cured meats, cheeses, olives, and more. Perfect for gatherings and easy entertaining.
Arrange all the ingredients on a large platter/serving tray or chopping board. Use small bowls for olive oil, pate and olives. Optional: wrap prosciutto around melon slices and secure with toothpicks.
Serve with freshly sliced baguette – for dipping in olive oil.
Best served right away, see note 8.
Notes
This is only a guide. Use ingredients you like.
You can use green, black or stuffed with peppers, garlic, almonds, …
Italian Prosciutto, Spanish Jamon, Bresaola, Salami, …
Gorgonzola, Goat cheese, Manchego, Cheddar, …
Don’t substitute olive oil for any other oil.
French Baguette, Spanish pan de agua or Italian focaccia are all delicious options.
A platter of the size as shown in the photos would feed about 4 people. Now keep in mind that it depends on when you serve it, i.e. how long from the last meal, or is it going to be instead of the first course of a main meal, or just some nibbles before dinner is ready, etc.
This platter is best when enjoyed shortly after assembling. Now that being said, you can make it a few hours ahead if necessary. Perhaps 3–4 hours max. To do that you need to make sure it can be stored in the refrigerator. You might want to keep the items prepped and stored in separate containers and assemble them before serving. The baguette should be stored in a dry place, in a resealable bag or airtight container.