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Loaded with cheeses, savory cured meats, olives, and crostini, antipasto is a first course traditionally served before a meal in Italy. This classic antipasto platter is perfect for nibbling on during pre-dinner conversation and it happens to feature my favorite Italian snacks: spicy Calabrese and a milder salami, bocconcini (little balls of young mozzarella), fresh tuna, and a salty-sour olive tapenade to serve on crispy crostini. Throw in extras like pepperoncini, vinegary marinated white beans, caperberries for a briny bite, and creamy provolone to balance it all out.
For more Italian-inspired appetizer ideas, check out my Antipasto Skewer Board, Burrata and Prosciutto Crostini, Ultimate Burrata Board, Parmesan Crisps, and Ultimate Chopped Salad. Plus, learn all about Parmigiano Reggiano–one of my all-time favorite cheeses! And, if you’re looking for a holiday Antipasto idea, check out my Christmas Caprese Charcuterie Wreath.
How to Make Crostini
Crostini is just a fancy word for toasted baguette slices. Simply slice a skinny baguette at a slight angle, brush the slices with olive oil, sprinkle them with salt, and place them in the broiler for a few minutes until toasty. Questo è tutto!
Check out my Roasted Grape Crostini and Brie and Olive Tapenade Crostini recipes for more tips and tricks.
Don’t Like Tuna?
Feel free to switch out the tuna for tapenade, or something you like better, and additional peppers and/or beans if you’re looking for more veggie-forward options.
Here, I added in olive tapenade, almonds and red peppers:
Where to find this Platter?
This is a great oval platter. Super versatile & affordable. Other options and the rest of the items used (or similar) in the SHOP THIS POST below.
Show Me Your Platters
I hope this post inspires you to create delicious appetizers and boards. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Photos by Haley Hunt Davis
Italian Antipasti Platter
- Mozzarella Balls
- Provolone cubed
- Italian Dry Salami
- Cucumbers sliced
- Cherry Tomatoes halved
- Taralli Crackers
- Pepperoncini whole and sliced
- Marinated White Beans
- Castelvetrano Olives
- Sweety Drop Peppers
- Red pepper flakes
- Extra-virgin olive oil
- Place mozzarella balls, peppers, olives, and tapenade in small bowls, then add the bowls to the board first to anchor it.
- Add the provolone, beans, and pepperoncini to the board.
- Arrange the cucumbers, crackers, and crostini around the bowls, then tuck in the salami into the empty spaces and around the edges.
- Drizzle with olive oil and sprinkle with red pepper flakes to serve.