Whether you are hosting a festive holiday meal, a casual get-together, or looking for the ultimate “no-cook” dinner solution, a beautifully curated antipasto platter is the answer. It’s the perfect way to offer a variety of bold flavors and textures that satisfy every palate.
While this version focuses on savory, high-quality cured meats and salty olives, if you’re looking for a vegetarian-friendly option or hosting a dairy meal, don’t miss my Dairy Antipasto Platter. It swaps the salami for artisanal cheeses and creamy spreads, making it just as impressive and delicious. Between the two, you’ll have every occasion covered!
Antipasto Platter (Meat)
Servings
4 Servings
Ingredients
- 6 ounces cherry tomatoes
- 1 tablespoon olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoon bread crumbs
- 1 red pepper roasted
- 1/2 can or jar whole arichoke hearts
- 6 ounces beef salami slices
- 1 cup olives green, black or purple (mix it up)
Instructions
Preparation
- Preheat oven to 400°F. Slice tomatoes in half and spread out on baking sheet. Drizzel with olive oil. Sprinkle with salt, peper and breadcrumbs. Roast in oven for 15 minutes.
- Heat oven to broil. Place pepper on baking sheet and broil for about 10 minutes turning frequently until the skin blisters. Remove from oven and place in paper bag. Let stand for 10 minutes then peel off skin. Remove seeds and slice.
- Cut the artichoke hearts in half. Heat frying pan over high heat, spread a thin layer of oil and add artichoke hearts. Cook until browned, sprinkle with salt and pepper.
- On a decorative plate or platter, arrange the salami slices, olives, tomatoes, artichokes and roasted pepper. Enjoy with a crusty bread!
- Optional: you may try marinated mushrooms, pickled vegetables, roasted carrots or anything you can imagine.
What a delicious idea for deli, cold cuts & all the trimmings! Stuffed grape leaves & eggplant too. Great for Shabbos lunch. An A++++
B”H Definitely on my menu list for a lunch in our Sukkah, with a cold gazpacho started, and your “to crown all peaches” recipe, made with fruit cocktail instead of the peaches, served over Scrippelle Crepes cut into wide noodles or just plain on it’s own.
This is gorgeous! What a great make ahead platter idea!