Beef Free Italian Antipasto Platter
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Learn more →Ingredients
6 servings
Cured Meats
- 6 oz thinly sliced prosciutto
- 4 oz thinly sliced salami
- 4 oz thinly sliced soppressata
Cheese
- 4 oz fresh mozzarella, torn into pieces
- 3 oz parmigiano-reggiano, broken into rough chunks
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 3 oz provolone, sliced or cubed
Marinated Vegetables & Olives
- 1 cup mixed olives (such as castelvetrano and kalamata)
- 1 cup marinated artichoke hearts, drained
- ½ cup roasted red peppers, sliced
- ½ cup pepperoncini
- ½ cup sun-dried tomatoes in oil, drained
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For Serving
- 1 baguette, sliced ½-inch thick
- 2 tbsp fresh basil leaves (optional)
Instructions
- 1
In a medium bowl, combine the artichoke hearts, roasted red peppers, sun-dried tomatoes, and pepperoncini. Drizzle with the olive oil and red wine vinegar, then sprinkle with the dried oregano, red pepper flakes, and a pinch of salt and pepper. Toss gently to coat, then set aside to marinate at room temperature for 15 minutes.
- 2
Arrange the cured meats on a large serving board or platter: fold the prosciutto slices into loose ruffles, fan the salami in overlapping rounds, and fold or stack the soppressata. Leave some space between each meat so they remain distinct.
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