Description
This Italian meats antipasto board is a simple, flavorful appetizer built with prosciutto, salami, mortadella, capicola, cheeses, olives, vegetables, and crusty bread. It works beautifully for holidays, family gatherings, game days, and easy entertaining. The recipe needs no cooking, comes together quickly, and gives guests a balanced mix of salty, creamy, crisp, tangy, and savory bites.
Ingredients
4 ounces thin-sliced prosciutto
4 ounces sliced Genoa salami
4 ounces sliced mortadella
4 ounces sliced capicola
6 ounces provolone cheese, sliced or cubed
6 ounces fresh mozzarella pearls or sliced mozzarella
1 cup marinated olives
1 cup roasted red peppers, sliced
1 cup cherry tomatoes
1/2 cup marinated artichoke hearts
1/2 cup pepperoncini
1 small bunch fresh basil
1 baguette, sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze
1/2 teaspoon cracked black pepper
Instructions
1. Choose a large wooden board, platter, or tray and place small bowls on it for olives, pepperoncini, artichokes, and roasted peppers.
2. Fold the prosciutto into loose ribbons and arrange it in small piles across the board.
3. Fold or fan the salami, mortadella, and capicola, then place each meat in a separate section so guests can easily see every variety.
4. Add provolone and mozzarella around the meats, leaving small spaces between items for color and texture.
5. Fill the bowls with olives, pepperoncini, artichoke hearts, and roasted red peppers.
6. Tuck cherry tomatoes and fresh basil into open spaces to make the board look full and fresh.
7. Arrange sliced baguette along one side of the board or serve it in a basket beside the platter.
8. Drizzle the mozzarella with olive oil, add cracked black pepper, and finish the board with a light drizzle of balsamic glaze.
9. Serve immediately, or cover and chill for up to 2 hours before serving.
Notes
For the best flavor, let the board sit at room temperature for 15 to 20 minutes before serving.
Use freshly sliced deli meats when possible because they taste better and fold more easily.
Swap capicola with soppressata if you prefer a firmer, spicier cured meat.
Add grapes, figs, almonds, or walnuts for extra sweetness and crunch.
Keep bread separate until serving if you prepare the board ahead of time.
Store leftovers in airtight containers in the refrigerator and use within 2 to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 385
- Sugar: 3g
- Sodium: 1180mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg