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Antipasti in Italian translates to “before the meal,” so this Italian antipasti platter, loaded with cheeses, savory cured meats, olives, and crostini, is a great appetizer. It’s also a great snack any time of day! I love the spicy Calabrese alongside a milder salami, creamy bocconcini (little balls of mozzarella), fresh tuna, and salty-tangy olive tapenade–plus, homemade crostini makes everything better! Mangia!

For more Italian-inspired appetizer ideas, check out my Antipasto Skewer Board, Burrata and Prosciutto Crostini, Ultimate Burrata Board, Italian Pasta Salad, and Ultimate Chopped Salad.

What Is Italian Antipasto (or Antipasti)?

In Italian, antipasto refers to a singular appetizer. They are delicious in their own right, but if you’re looking for that delicious platter of meats, cheeses, seasonal veggies, olives, and more, you’re looking for antipasti (plural). 

Either way, antipasto and antipasti both refer to something eaten before a meal. It’s similar to the modern meaning of French charcuterie! Charcuterie technically just refers to cured meats, but nowadays it refers to a meat and cheese board with all sorts of other edible goodies. Antipasti platters are much the same, but the ingredients skew Italian and vary regionally (more on that below!). 

History of Italian Antipasti

Believe it or not, antipasti dates all the way back to medieval Italy! It started humbly with sweet and savory offerings like sugared nuts and sliced ham. Nowadays, you’ll find a lot more variety and regionalization: multiple kinds of local cheeses, cured meats galore, fresh tomato, olives, pickled veggies–the list goes on! 

Regardless of how much the antipasti course has evolved, the intention has always been to get guests excited and rev their appetites for the coming meal. The key for antipasti is to offer lots of light, protein-forward, briny bites. 

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Antipasti Platter Ingredients

Cheese

• Mozzarella Balls
• Provolone, cubed

Meats

• Italian Dry Salami
• Calabrese
• Tuna

Produce

• Cucumbers, sliced
• Cherry Tomatoes, halved

Carbs

• Crostini, store-bought or homemade 
• Taralli Crackers

Accoutrements

• Pepperoncini, whole and sliced
• Marinated White Beans
• Caperberries
• Castelvetrano Olives
• Sweety Drop Peppers

Garnish

• Red pepper flakes
• Extra virgin olive oil

How To Make an Antipasti Platter

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 in separate sections throughout the board.

Arrange the cucumbers, crackers, and crostini around the bowls, then tuck the salami into the empty spaces and around the edges of the board.

Drizzle whatever you like with olive oil and sprinkle with red pepper flakes to serve.

Regional Antipasti Variations

For the most part, antipasti platters reflect the cuisine of the region, and in Italy, there are quite a few of those! In general…

Northern Italy

The Alpine region of Italy is known for its rich, dairy-forward cuisine. You’ll find local cheeses like asiago, fontina, and taleggio and meats like mortadella, prosciutto di parma, and bresola. Fried polenta, cannellini beans, figs, and basil pesto are also popular. 

Central Italy

Crostini is a huge part of Central Italian antipasti, so tapenade is a must (I love olive tapenade). You’ll also find mozzarella, burrata, salami, smoked salmon, and eggplant. 

Southern Italy

As you might have expected, seafood is a big part of the antipasti in Southern Italy. And so are bold herby flavors! You’ll find mozzarella, tomatoes, anchovies, clams, shrimp, roasted peppers, and artichokes. 

Regionally inspired or not, feel free to make antipasti your own! For instance, if you aren’t a fan of tuna you can switch it out for tapenade, additional peppers, and/or beans.

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Cured Meats for Antipasto

There are a LOT of cured meats in Italy, but here’s a primer on some of the most popular:

Salami: A hard, cured sausage made of fermented, air-dried meats; typically served as a cut-it-yourself log

Mortadella: a large sausage from Bologna served thinly sliced, made exclusively from pork 

Prosciutto: thinly sliced cured ham, made from pork leg

Bresaola: thinly sliced dry-cured beef, made from top round

Coppa: thinly sliced dry-cured pork shoulder (similar to prosciutto)

Soppressata: a type of salami made only from pork 

Vegetarian & Vegan Antipasto

The key here is to lean heavily on the veggies! You can also serve beans as a protein substitute. But believe it or not, there are vegan cured “meats” like these Prosciutto Style Plant-Based Deli Slices. 

Generally speaking, you can swap in any of your favorite plant-based cheeses. Check out my Vegan Cheese Board for inspo!

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.

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Wine Pairing for Antipasto

You probably guessed that vino would be a big feature here! And you’d be right. Generally, I prefer crisp, lightly-fruited whites and rosés, given the cheese and oil-forward snacks. Some classics are:

• Pinot Grigio
• Prosecco
• Chiaretto

But if none of these are your jam, you just need to think about the flavors in your platter to choose the right wine. For more, check out my Wine Pairing 101.

Also try:

• Aperol spritz
• Mineral water 
• Limonata (lemonade)

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 Antipasti

I hope this post inspires you to create delicious Italian antipasti. 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