Antipasto Platter (Dairy)

Nothing says “welcome to the table” quite like a vibrant, overflowing antipasto board. It is the ultimate effortless entertaining solution, offering a sophisticated mix of textures and colors without the need for a formal multi-course meal. This dairy-focused spread is all about the harmony between creamy artisanal cheeses and perfectly roasted, savory vegetables.

From the golden, oven-roasted baby carrots and sautéed eggplant to the richness of fresh mozzarella and white cheddar, this platter is a feast for the eyes and the palate. It’s an ideal centerpiece for a festive brunch, a Shavuot celebration, or a cozy evening with a glass of wine and some crusty challah.

Looking for a savory counterpart for your next meat meal? Don’t miss my Meat Antipasto Platter, which features a delicious array of cured meats and zesty accompaniments. Whether you go dairy or meat, these platters make sure no guest leaves hungry!

Antipasto Platter (Dairy)

You can use any variation of vegetables and cheese you desire; let your imagination run wild.

Prep Time 10 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 15 minutes mins

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Servings

4 Servings

1x2x3x

Ingredients

• 4 ounces hard cheese sliced, like white cheddar
• 4 ounces soft cheese sliced, like fresh mozzarella
• ½ cup olives
• 4 stuffed mushrooms recipe below
• 15 oven dried cherry or grape tomatoes recipe below
• ½ cup oven roasted baby carrots
• ½ cup chopped sautéed eggplant recipe below

Stuffed Mushrooms

• 2 teaspoons minced onion
• ½ teaspoon minced garlic
• 1 teaspoon extra virgin olive oil
• 1 tablespoon mayonnaise
• 2 tablespoons breadcrumbs
• 1 tablespoon white wine

Oven Dried Tomatoes

• 8 grape or cherry tomatoes cut in half
• 1 teaspoon extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Roasted Carrots

• 6 baby-cut carrots
• 1 teaspoon extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Dash of cayenne pepper to taste
• 2 teaspoons chopped parsley

Roasted Eggplant

• ½ medium eggplant
• 2 teaspoons salt
• 2 teaspoons extra virgin olive oil
• 1 teaspoon grated garlic
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon balsamic vinegar

Instructions

Antipasto Platter:

• Plate all vegetables and cheeses. Serve with crunchy bread and your favorite wine. 

Stuffed Mushrooms:

• Preheat oven to 350°F.
• Remove stems and chop. Heat oil in a medium sauté pan over medium heat. Sauté mushroom stems, onion, and garlic until onions are translucent.
• Pour onion mixture in a small bowl, add mayonnaise and breadcrumbs. Stir until all ingredients come together.
• On a small baking pan, place mushroom caps, hollow side up. Stuff with breadcrumb mixture, then sprinkle white wine over them. Bake in a 350°F oven for 10 to 15 minutes, until breadcrumbs are browned and mushroom caps are tender. Cool on a plate before adding to the antipasto platter.

Oven Dried Tomatoes:

• Preheat oven to 300°F.
• Cut tomatoes in half. Place on a lightly greased baking sheet, drizzle with olive oil, salt, and pepper
• Bake in a 300°F oven for 1 hour, or until tomatoes are dried out. Cool before adding to the antipasto platter.

Oven Roasted Carrots:

• Preheat oven to 400°F.
• Place carrots on baking sheet. Drizzle with olive oil, salt, black pepper, and cayenne pepper. Roast until browned, approximately 30 to 45 minutes. Sprinkle with parsley, and cool before adding to antipasto platter.

Sautéed Eggplant:

• Dice eggplant, sprinkle with salt, and let it sit for an hour. Rinse and drain in colander. 
• Heat a large pan over high heat, add oil, eggplant, grated garlic, salt and pepper; sauté until cooked through, approximately 3 to 5 minutes. Add a splash of balsamic vinegar. Remove from heat and cool before adding to the antipasto platter.