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5 from 11 votes

Italian Antipasto Board Appetizer

By: Bella Bucchiotti
Why not let this Italian antipasto board appetizer, or holiday antipasto wreath, to become a new traditional treat around the holidays. It's a delicious party appetizer platter with cheese, deli meats, vegetables and a garlicky herb dressing.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10


  • ½ Cup cherry tomatoes
  • 9 Ounces salami, peppered, thinly sliced
  • ½ Bunch asparagus
  • 6 Ounces capicola
  • 6 Ounces cheese, gournay
  • 1 Can marinated artichoke hearts, 12 Ounce can
  • 9 Ounces pepperoni, sliced
  • rosemary, fresh
  • ½ Cup olives, blue cheese stuffed
  • ½ Cup kalamata olives
  • ¼ Cup sun dried tomatoes
  • 6 Ounces parmesan cheese, romano


  • ½ Cup extra virgin olive oil
  • ¼ Cup wine vinegar, rose
  • 3 Cloves garlic, minced
  • 1 Tablespoon balsamic vinegar
  • ½ Teaspoon salt
  • ½ Teaspoon oregano
  • ½ Teaspoon fennel seeds
  • ½ Teaspoon parsley
  • ¼ Teaspoon black pepper


  • Combine olive oil, rose wine vinegar, minced garlic, balsamic vinegar, salt, oregano, fennel, parsley, and black pepper in a bowl and whisk.
  • Marinate tomatoes in the dressing for 1 hour. Set aside ¼ cup to use as dip for bread.
  • Bring 3 cups of salted water to a boil. Blanch the asparagus (2 minutes) Then drain and set aside to cool.
  • Use a circle shaped platter or wooden cutting board as a base for the wreath. Lay the peppered salami slices in a circle around the outer rim of the platter in a shingle pattern.
  • Slice the asparagus into 3” spears. Slice the capicola into 3” wide sections. Add 2 teaspoons of gournay cheese to the center of each slice. Place 3 to 4 asparagus in the center, then tightly wrap with the capicola. Lay the capicola wrapped asparagus in a starburst pattern over the peppered salami.
  • Slice the marinated artichokes into quarters and place between the asparagus.
  • Slice the pepperoni into thin rounds, then place at the base of the asparagus. Create a circle with the pepperoni.
  • Arrange the rosemary over the pepperoni in a shingle pattern to create a wall in the center of the platter. Fill the center with sundried tomatoes, blue cheese stuffed olives, marinated tomatoes, and kalamata olives. Drizzle dressing over the top.
  • Thinly slice parmesan and place in a starburst pattern around the outer edge of the wreath.
  • Plate any extra ingredients and drizzle with dressing. Serve with sliced bread.


Calories: 660kcal | Carbohydrates: 7g | Protein: 30g | Fat: 58g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 2429mg | Potassium: 385mg | Fiber: 2g | Sugar: 2g | Vitamin A: 997IU | Vitamin C: 14mg | Calcium: 355mg | Iron: 2mg
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