Traditional Antipasti Platter
Cold Cuts (charcuterie) - sliced thin:
- ¼ lb. Imported prosciutto (San Danielle is the best)
- ¼ lb. Mild salami (Columbus)
- ¼ lb. Imported mortadella with pistachio nuts
- ¼ lb. Mild coppa
- Jar of Marinated artichoke hearts
- Jar Roasted red peppers
- Jar of pepperoncini
- Jar of marinated mushrooms
- Chunks of Parmesano Reggiano cheese
- Asiago, Provolone, and / or Italian Fontina cheese, cut in thin stripes
- Grissini breadsticks (I usually roll my prosciutto around them)
- Focaccia, ciabatta or herb slab (variety of artisan breads)
- Combination of gourmet olives (Kalamata, Nicoise, and Colossole)
- Deviled eggs
- Grilled vegetables (zucchini, eggplant, peppers)
- Figs (if in season)
- Melon (if in season, can wrap the prosciutto around it).
print this page
- This plate can be prepared a couple of hours in advance, covered and chilled. Bring it back to room temperature 10-15 minutes before serving.
- Note: To capture the essence of the Italian culture, use only authentic products to bring your table that much closer to Italy.