☰ Menu Search


Clear Search
Advanced Search

Appetizer Snack

Antipasto Platter

  • No Reviews
Share Print


  • 4 oz sliced prosciutto di parma
  • 4 oz capocollo
  • 1 4-8 oz salami chub
  • 6 oz provolone cheese
  • 4 oz Parmigiano Reggiano or Romano cheese
  • ½- 1 pint marinated mini mozzarella balls
  • ½ - 1 pint cherry or grape tomatoes, split
  • ½ - 1 pint Italian olives or olive medley
  • ½ - 1 pint marinated vegetables
  • ½ - 1 pint marinated mushrooms, artichokes or a combination
  • 1 loaf ciabatta bread, sliced into two-bite pieces


Choose a large, flat serving platter – preferably white or black.

Arrange meats and cheeses evenly around the platter, garnishing with the pickled and fresh vegetables. Slice bread and serve on the side.


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.