Simple And Elegant Antipasto Platter

November 10th 2020

Planning for a holiday get-together and don’t know what to serve? An antipasto platter assembled with ready-made ingredients is an easy solution that will surely impress your guests.


Offer a variety of cured meats, cheeses, olives, pickled vegetables and fruits. Choose your favorite deli-prepared items and decoratively arrange them on a serving platter. Complete your spread with your own Easy Marinated Roasted Vegetables (recipe follows).


Suggested items to include on your platter:

  • thinly sliced deli meats: capicola, prosciutto, salami, pepperoni and/or smoked turkey breast
  • an assortment of cheeses: Gouda, Parmesan, provolone, chèvre, and/or Brie
  • toasted sliced baguette, crackers or pita bread
  • marinated artichoke hearts or mushrooms
  • pickled onions or carrots
  • a variety of olives, caper berries or capers
  • fresh fruits such as grapes or berries

Easy Marinated Roasted Vegetables

Roasted Vegetables:

  • 6 garlic cloves, minced
  • 2 medium red and/or yellow bell peppers, sliced
  • 2 medium zucchini, cut crosswise into 1/4-inch-thick slices
  • 1 small eggplant, cut into 1-inch pieces
  • 1 small fennel bulb, cut into 1-inch pieces
  • 3 tbsp olive oil

        Marinade:

        • 3 tbsp balsamic vinegar
        • 2 tbsp extra virgin olive oil
        • 1 tbsp chopped fresh parsley
        • 2 tsp chopped fresh thyme
        • 1 tsp Dijon mustard
        • 1 tsp kosher salt
        • 1/2 tsp fresh ground black pepper

          Directions:

          1. Preheat oven to 450°. In large bowl, toss all ingredients; spread on 2 rimmed baking pans. Roast vegetable mixture 25 minutes or until tender and golden brown, stirring occasionally.
          2. In small bowl, whisk vinegar, oil, parsley, thyme, mustard, salt, and pepper; add warm vegetable mixture and toss to combine. Refrigerate at least 4 hours or up to 2 days.

          Antipasto Platter

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