Antipasto Platter

Antipasto Platter Recipe
Photo: James Baigrie; Styling: Lindsey Beatty
This antipasto dish can be as straightforward or bold as what you have in your pantry or refrigerator. Guests select their favorites from the spread, so this is an appetizer that's guaranteed to please. Prep: 10 minutes.
Makes 8 to 10 servings


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1 (10-ounce) box of breadsticks, crostini, or crackers
1 cup niçoise or kalamata olives
1/2 cup cornichons (or sweet or dill pickles)
1 (6-ounce) jar marinated artichoke hearts, drained
1 (12-ounce) jar pickled vegetables
1/2 cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
1 pear or apple, sliced
1/2 cup dried apricots, figs, or dates
1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
1/2 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Fresh rosemary sprigs
1/2 cup Dijon mustard
Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp


Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.

Created date

March 2007