Italian Antipasto Board
Make this Italian antipasto board with meats, cheeses, herbs and veggies arranged in a festive wreath shape. It’s easy, elegant and perfect for parties.
Servings: 10
Equipment
- Serving Platter Large
Ingredients
- 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
For the Dressing
- 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
Instructions
- 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.
Notes
Use a large round board: A wooden pizza peel or round tray makes a great base.
Cut everything into bite-sized pieces: Makes the board easy to graze without extra prep.
Build in layers: Start with larger items like meats and add smaller components in between.
Keep it chilled: If prepping ahead, cover and refrigerate until just before serving.
Cut everything into bite-sized pieces: Makes the board easy to graze without extra prep.
Build in layers: Start with larger items like meats and add smaller components in between.
Keep it chilled: If prepping ahead, cover and refrigerate until just before serving.
Nutrition
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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