Antipasto Platter

🧂 Ingredients

• 4 oz nuts

  (assorted - almonds, pistachios, pecans, macadamia nuts etc)
• 1 cup olives

  (I used kalamata, black olives, and castelvetrano)
• 4 oz marinated mushrooms

  (or artichoke hearts, or both)
• ½ cup honey
• 4 oz genoa salami

  (assortment - dry, hard, Genoa)
• 4 oz soppressata salami
• 4 oz calabrese salami

  (mild (dolce) or hot (piccante))
• 4 oz hot capicola

  (aka capocollo, or coppa)
• 4 oz Proscuitto
• 8 oz mozzarella pearls
• 6 oz aged or hard Italian cheese

  (like Pecorino Romano)
• 6 oz semi-soft cheese

  (like fontina or brie, I also included cubes of Swiss and Colby Jack)
• 6 oz soft cheese

  (like gorgonzola)
• 4 oz petite dill pickles
• 4 oz roasted red bell peppers
• 4 oz pickled asparagus
• 2 oz pickled cherry peppers

  (or pepperoncini, or giardiniera mix)
• 12 oz crackers

  (Triscuit, wheat thins, grissini breadsticks, cheese whisps)
• herbs

  (optional - mint, basil, rosemary, thyme)

Instructions

• 1 Begin by placing the 4 oz nuts, 1 cup olives, 4 oz marinated mushrooms, ½ cup
  honey, and 8 oz mozzarella pearls in small ramekins or bowls. Then, spread the
  bowls of ingredients around a decorative tray or serving platter.
• 2 Arrange the meats and cheeses around the bowls. Rolling or folding the meats
  makes for a better presentation. (4 oz genoa salami, 4 oz soppressata salami, 4
  oz calabrese salami, 4 oz hot capicola,4 oz Proscuitto, 6 oz aged or hard
  Italian cheese, 6 oz semi-soft cheese, and 6 oz soft cheese).
• 3 Fill in any remaining spaces with any optional ingredients you would like to
  use, including 4 oz petite dill pickles, 4 oz roasted red bell peppers, 4 oz
  pickled asparagus, 2 oz pickled cherry peppers, 12 oz crackers, or herbs, and
  serve.

Nutrition Info