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Antipasto Platter Recipe

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An elegant and colorful Antipasto Platter featuring a delicious assortment of sweet cherry peppers stuffed with goat cheese, thinly sliced deli meats, marinated vegetables, fresh cheeses, olives, and fresh fruits, served with assorted breads and crackers. This platter is perfect for entertaining and allows guests to customize their bites with a variety of flavors and textures.

Ingredients

Main Ingredients

  • 15-18 sweet cherry peppers
  • 4 ounces goat cheese
  • 1 pound assorted thinly sliced deli meats (prosciutto, soppressata, salami)
  • 1 jar marinated artichokes
  • 1 jar roasted red bell peppers
  • 1 jar oil packed sun-dried tomatoes OR sun-dried tomato pesto
  • 8 ounces fresh mozzarella or buffalo mozzarella rolled in fresh herbs
  • 1 cup homemade or store bought hummus + olive oil for drizzling
  • Fresh basil, radishes, cherry tomatoes, or other fresh veggies
  • Apricots, strawberries, fig jam, honey or other fruits
  • Fresh pita, pita chips, bread sticks or other breads/crackers

Marinated Feta

  • 6 ounces block feta cut into 1/2 inch cubes
  • 1/4 cup fresh herbs (thyme, basil, oregano)
  • Pinch of crushed red pepper flakes
  • Olive oil enough to cover the cheese

Marinated Olives

  • 1/2 cup olive oil
  • 6 cloves garlic, peeled
  • 2 cups mixed olives (kalamata and green olives)
  • Crushed red pepper flakes, to taste

Instructions

  1. Stuff Peppers: Take the sweet cherry peppers and gently stuff them with the goat cheese, ensuring each pepper is filled but not overstuffed for easy eating.
  2. Prepare Marinated Feta: Cut the block of feta into 1/2 inch cubes, combine with fresh herbs, crushed red pepper flakes, and enough olive oil to cover. Let it marinate.
  3. Prepare Marinated Olives: Combine mixed olives with peeled garlic cloves, olive oil, and crushed red pepper flakes. Let them marinate to enhance the flavors.
  4. Arrange Ingredients: On a large platter or wood cutting board, artfully arrange stuffed peppers, assorted sliced deli meats, marinated artichokes, roasted red peppers, sun-dried tomatoes (or pesto), fresh mozzarella, marinated feta, marinated olives, fresh veggies like basil, radishes, and cherry tomatoes, and fresh fruits like apricots and strawberries alongside fig jam and honey.
  5. Add Hummus and Bread: Place a bowl of hummus drizzled with olive oil on the platter, and serve alongside assorted fresh pita, pita chips, bread sticks, or other breads and crackers.
  6. Serve: Allow guests to mix and match bites according to their taste preferences for a delightful and customizable antipasto experience.

Notes

  • For best flavor, allow marinated feta and olives to rest for at least one hour before serving.
  • Feel free to substitute or add other cured meats or cheeses based on preference.
  • Fresh herbs can be varied to suit seasonal availability or taste.
  • Use high-quality olive oil for marinating and drizzling for optimal taste.
  • This platter is great for entertaining and can be prepared in advance to save time.

Find it online: https://recipesbyliza.com/antipasto-platter-recipe/