Nitrate & Nitrite Free Italian Antipasto Platter
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!