An Italian salumi and antipasti platter features Italian-style cured meats, cheese and other assorted appetizers. Lay it out in the shape of a wreath and you have a pretty platter for your holiday entertaining.
Antipasti can be a variety of things like olives, pickled vegetables, peppers, cold pasta salads, artichoke hearts, sun dried tomatoes, anchovies, grilled herb vegetables, bruschetta and more. Serve with crackers or homemade toasts on the side.
Antipasto literally translates to “before food” – meaning “before the meal.”
There are many options when choosing the cured meats. Crowd favorites include: salami, prosciutto and mortadella. Give spicier sopressata or coppa a try too. Crowd pleasing cheeses include provolone, fresh mozzarella, gorgonzola and parmigiano-reggiano.
Tips for the wreath:
- For the wreath effect, use a round platter and place fresh herbs around it in a circle along the outside. It’s nice to do the inside circle as well. I chose herbs we had on hand in the garden including rosemary, oregano and sage. The aroma was amazing! These herbs are quite hearty and will last well into December in the Northwest.
- Fill in gaps with arugula. Arugula is one of my favorite lettuces. It’s also known as “rocket lettuce” and has a somewhat peppery flavor.
- Roll the salumi meats and then cut them in half for bite-sized pieces.
- To save time, buy a pasta salad or antipasti in the deli.
- See my recipe for homemade bruschetta and garlic toasts.
- There are no hard or fast rules about quantity. Most caterers recommend estimating about 1 lb per item for about eight people. But, remember, it’s not supposed to be a meal, just an appetizer. I used more like 3/4 of a lb or less for each item in this platter.
I made the tortellini pasta salad in this platter. It is simply cheese tortellini pasta cooked, then tossed in olive oil, roasted red peppers (diced) and seasoned with salt and pepper to taste.
Items in the platter are labelled as the following:
2) Provolone cheese
3) Fresh mozzarella cheese
5) Genoa salami
7) Mortadella (similar to bologna)
8) Assorted Mediterranean olives
9) Tortellini pasta salad
- prosciutto 3/4 to 1 lb of each
- Genoa salami
- Provolone cheese Approximately 1/4 - 3/4 lb each
- Fresh mozzarella cheese
- Bruschetta see recipe for bruschetta
- Assorted olives
- Tortellini pasta salad cooked pasta, roasted red peppers, olive oil, salt & pepper
- Rosemary Use fresh herbs
- Artisan crackers 1 box
- Homemade toasts see recipe for homemade toasts
Make sure all ingredients are rolled or cut into smaller bite-sized pieces or the size of your bread.
For the wreath effect, use a round platter and place fresh herbs around it in a circle along the outside. It’s nice to do the inside circle as well.
Serve with fresh homemade toasts or crackers.