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An antipasto platters with meats, cheeses, olives and vegetables.

Antipasto Platter

This antipasto platter is a combination of Italian meats, cheeses, vegetables and breads, all arranged to create a fabulous appetizer display. The perfect showpiece for any gathering, and it takes just minutes to put together!
Course Appetizer
Cuisine Italian
Keyword antipasto platter
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 8
Calories 253kcal
Author Sara Welch


  • 1 1/2 pounds assorted cured meats such as salami, prosciutto, pepperoni and coppa
  • 1 pound cheese sliced or cubed, such as provolone or asiago
  • 1 cup small mozzarella balls bocconcini, plain or marinated in olive oil and herbs
  • 1 cup olives
  • 2 cups grilled and/or pickled vegetables such as pepperoncini, roasted red peppers, marinated artichokes, marinated beans
  • 1 cup raw vegetables cherry tomatoes, baby carrots, cucumber
  • 2-3 cups assorted breads focaccia, breadsticks, crostini
  • fresh herbs for garnish
  • sauces such as bruschetta or olive tapenade optional


  • Arrange all the ingredients on a large platter. If using the sauces, place them in small bowls. Garnish with fresh herbs, then serve.
  • If you want to make this dish ahead of time, assemble everything on the platter except the bread products and fresh herbs. Cover and refrigerate for up to 8 hours. Remove from the refrigerator, uncover, and add bread and herbs. Let stand for 20 minutes, then serve.



Calories: 253kcal | Carbohydrates: 1g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 615mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 634IU | Calcium: 418mg | Iron: 1mg