Best Last Minute Antipasta Platter Recipes

ANTIPASTO PLATTER

Antipasto Platter image

Provided by Ina Garten

Time 25m

Yield 12 to 24 servings

Number Of Ingredients 14

Ingredients

Smoked mozzarella, sliced
Good olive oil
Freshly ground cracked black pepper
Salami, sliced diagonally
Peppadews
Hothouse cucumber, unpeeled and sliced diagonally
Marinated artichoke hearts, stems removed and sliced in half
Cherry tomatoes, on the vine
Cerignola olives
Bruschetta, recipe follows
Basil leaves, on the stem
1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

ANTIPASTO PLATTER

Antipasto Platter image

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 16 servings (4 qt.).

Number Of Ingredients 9

Ingredients

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Steps:

In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

Nutrition Facts : Calories 178 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 852mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

ANTIPASTO PLATTER

Antipasto Platter image

This easily-assembled platter of Italian treats is perfect for cocktail parties and game days.

Provided by Martha Stewart

Categories Appetizers

Time 30m

Number Of Ingredients 14

Ingredients

Assorted breadsticks, baguette slices, or flatbread
1/2 pound soppressata, salami, or pepperoni, thinly sliced
1 small fennel bulb halved lengthwise, cored, and very thinly sliced
1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips
1 1/4 cups (10 ounces) bocconcini or sliced fresh mozzarella
3/4 cup mixed olives
1 jar (10 ounces) artichoke hearts rinsed and drained well
1 jar (12 ounces) pepperoncini or pickled hot peppers drained
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)
1/4 teaspoon crushed red pepper
5 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

Make vinaigrette: In a small bowl or jar, combine lemon juice, balsamic vinegar, rosemary, crushed red pepper, and extra-virgin olive oil; season with salt and pepper. Whisk or shake to blend.
To serve, arrange ingredients on a large platter; drizzle vinaigrette over the fennel, roasted peppers, artichoke hearts, and bocconcini, and garnish with fennel fronds.