Last Minute Antipasta Platter

  • Yield : 12 servings
  • Prep Time : 20m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    289 calorie
  • Fat

    24 grams
  • Saturated Fat

    9 grams
  • Carbohydrate

    3 grams


  • 6 ounces "baby" or fresh mozzarella
  • 1/4 pound prosciutto, thinly sliced
  • 1/4 pound mortadella, thinly sliced
  • 1/4 pound cappicolla, thinly sliced
  • 1 (5 to 6-ounce) piece of asiago or aged provolone cheese
  • 1 small stick soppressata (dried Italian sausage)
  • 1 small stick pepperoni
  • 4 ounces (1 small jar) marinated artichoke hearts
  • 1/4 pound oil-dried black olives or similar olives
  • 4 ounces (1 small jar) pepperoncini peppers
  • 6 ounces or 2 pieces whole roasted red peppers
  • 1 bunch fresh basil
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 seedless cucumber, thinly sliced


Step 1

Use a separate cutting board for prepping and place a nice wooden board for the display in front of you. Unwrap all the meats and cheeses and lay them out next to your display board.

Step 2

Place the baby mozzarella in a small dish and set on 1 corner of the board.

Step 3

Roll the prosciutto like a burrito, fold the mortadella in half 2 or 3 times, and wrap the cappicolla into a horn shape and place it creatively on the cutting board. (There is no set way to roll the meats, just go with the way the meat is cut).

Step 4

Slice a bit of each cheese, the soppressata, and pepperoni and place on board in between folded meats. Scatter board with artichoke hearts, olives, pepperoncinis, and roasted red peppers.

Step 5

To finish, take a few basil leaves sliced chiffonade-style and mix with the minced garlic and olive oil. Drizzle over the entire board. Garnish with whole basil leaves and serve with cucumber slices as an alternative to crackers.

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