Antipasto Platter

from Best of Bridge Everyday Celebrations

When you visit an Italian deli or grocery store, you will notice a vast array of ingredients that are perfect for an antipasto platter. Use different cutting boards or serving platters to showcase the variety available to your guests and pair ingredients that you like the flavour of together.

Serves 4 to 6


8 oz (250 g) thinly sliced prosciutto

4 oz (125 g) thinly sliced hot or mild salami

4 oz (125 g) thinly sliced sopressata or capiccollo (hot or mild)

1 cup (250 mL) black or green olives (or a mixture)

2 cups (500 mL) grape tomatoes

1 cup (250 mL) sliced roasted red peppers, drained

1 small wedge of Parmesan or extra-sharp (extra-old) Cheddar cheese

1 cup (250 mL) ricotta cheese

Liquid chestnut or buckwheat honey (optional)

Fresh ground black pepper

1 cup (250 mL) pickled vegetables (such as carrots, cauliflower and celery)

Fresh herbs, dried figs or dates, seedless grapes and nuts (optional)


Loosely place prosciutto slices on serving board. Roll salami and place on another spot on the board. Fan out the sopressata on the board in another spot. Place the olives in a small bowl and fit them into an empty spot on the board. Pile the roasted peppers on another empty spot on the board. Tuck in the Parmesan on the board and break some of the cheese up into little nuggets with a cheese knife or fork right on the board.

Place the ricotta cheese on a small plate that will fit on the board and drizzle it with honey, if using, and sprinkle with pepper. Add the pickled vegetables all around or in a little bowl on the board.

Garnish the board with fresh herbs, figs, grapes and nuts, if desired.


Vegan Antipasto: Omit the sliced meats and cheeses and substitute with vegan cheeses and spreads, and include the roasted red peppers, pickled vegetables and olives. They will add a wonderful colour and texture difference to the board.

Fruit Board: Slice half a cantaloupe and honeydew melons into thin slices and add large strawberries and small bunches of grapes. Try adding some starfruit slices or chunks of dragonfruit.

Candy Board: Pick up six of your favourite kinds of candy from the bulk store. We like sour candy, chocolate-coated nuts or raisins, lollipops, sticky candy and toffee. Display on a board with tongs for everyone to help themselves.

Nada’s Tips & Tricks: I love ideas like this for any holiday get togethers. We usually have a large breakfast and a late afternoon holiday dinner, and in between I keep adding plates of delectable delights to keep everyone snacking throughout the celebration!

Content and images used with permission by Robert Rose.