Ina Garten Italian Antipasto Platter

This colorful, savory Ina Garten Italian Antipasto Platter is made with cured meats, fresh mozzarella, and marinated peppers, and ready in 20 minutes. The bright vegetables and rich meats look stunning as they overlap on a large wooden board. I always pull this together for easy entertaining on busy weekends.

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Why This Classic Works

I used to just throw ingredients onto a plate, but learning how to properly layer and marinate components changed everything. Taking the time to toss the roasted peppers with garlic and capers makes all the difference.

The contrast between the creamy mozzarella and the sharp, salty prosciutto creates a perfect bite. I quickly realized that spacing the ingredients by color makes the board look much more appetizing.

Ina Garten Italian Antipasto Platter Ingredients

• 8 oz thinly sliced prosciutto
• 8 oz thinly sliced hard salami
• 12 oz fresh mozzarella balls
• 1 cup cherry tomatoes
• 1 cup mixed Italian olives
• 12 oz roasted red peppers, sliced
• 2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1 tbsp capers, drained
• Fresh basil leaves for garnish
• Crusty bread for serving

How To Make Ina Garten Italian Antipasto Platter

1. Marinate the Peppers: In a small bowl, toss the sliced roasted red peppers with olive oil, minced garlic, and capers.
2. Prep the Cheese and Tomatoes: Drain the fresh mozzarella balls and wash the cherry tomatoes.
3. Arrange the Meats: Fold the prosciutto into ribbons and fan out the salami slices on opposite sides of a large serving board.
4. Position the Bowls: Place the marinated peppers and olives in small, separate bowls and set them on the board.
5. Fill the Gaps: Scatter the mozzarella balls, cherry tomatoes, and fresh basil leaves in the empty spaces.
6. Add the Bread: Tuck slices of crusty bread into the edges right before serving.

Recipe Tips

• Serve at room temperature: Cold cheese mutes flavors, so let the board sit out for 20 minutes before serving.
• Fold meats for texture: Folding prosciutto into ribbons creates height and makes it easier for guests to grab.
• Marinate the peppers early: Letting the peppers sit in garlic and olive oil for an hour deepens the flavor.

What To Serve With Italian Antipasto Platter

Serve this platter with chilled dry white wine or a light Pinot Noir. It also pairs perfectly with a simple arugula salad dressed in lemon and olive oil.

How To Store

Store leftover meats and cheeses in separate airtight containers in the fridge for up to three days. Keep the bread at room temperature in a sealed bag to prevent it from going stale.

FAQs

Can I make this platter ahead of time?

You can slice and marinate the ingredients up to a day in advance. Assemble the board right before serving to keep everything looking fresh.

What other cheeses work well?

Sharp provolone, aged Parmesan, or gorgonzola are excellent additions that contrast the mild mozzarella.

How much meat should I plan per person?

Aim for about two to three ounces of meat per person if serving this as an appetizer.

Nutrition

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 1200mg
• Total Carbohydrate: 15g
• Protein: 24g

Try More Recipes:

• Ina Garten Italian Crispy Chicken With Lemon Orzo
• Ina Garten Italian Spaghetti And Meatballs
• Ina Garten Italian Penne alla Vodka