Antipasto
Build a classic antipasto with salami, mozzarella, olives, and herb seasonings. Quick steps, portion tips, and serving ideas.
Antipasto is the traditional first course in a formal Italian dinner, comprised of pickled things: Charcuterie, cheese, vegetables, and/or fish. We like to think of it as "stuff to snack on while cooking."
This recipe comes from our partner MeatCrafters. You can try our spices in their quality sausages and charcuterie.
- Keep the antipasto simple: slice a few salamis, add cheese, marinated olives, and finish with olive oil and herbs.
- Season mozzarella lightly with garlic and herb seasoning and toss olives with a Mediterranean herb blend for instant flavor.
- Use quality charcuterie like MeatCrafters and pick a mix of textures: cured meats, soft cheese, briny olives, and herbed garnishes.
Preparation Instructions:
1. Keep it simple. We recommend slicing a salami or two (here we've got the MeatCrafters Porcini and One Wild Fennel salamis, made with the Spice House's porcini powder and fennel pollen, respectively,) and plating some of the MeatCrafters rosemary-thyme bresaola.
2. Slice up some mozzarella (or plate the mozzarella you purchased pre-sliced- no judgement.) If you're looking for extra credit, drizzle the mozzarella with a little olive oil and season with Taylor Street Garlic and Herb Seasoning.
3. Toss your olive mix in Spice House Mediterranean Herb Seasoning.
thespicehouse.com
Frequently Asked Questions
What is antipasto?
Antipasto is the first course in an Italian meal. It is a small plate of cured meats, cheeses, pickled or marinated vegetables, and olives meant for nibbling before the main dishes.
How do I assemble this antipasto platter?
Slice one or two salamis and arrange them with slices or a small ball of mozzarella. Add a bowl of mixed olives tossed with Mediterranean herb seasoning and drizzle mozzarella with olive oil and garlic and herb seasoning. Plate everything so guests can grab a little of each item.
Which meats and cheeses work best?
Pick a mix of flavors and textures. Use cured salamis and bresaola for savory, chewy bites, and a mild fresh cheese like mozzarella for creaminess. Other good cheeses include provolone, fontina, or a soft chèvre.
How much antipasto should I plan per person?
Plan about 3 to 4 ounces of charcuterie and 1 to 2 ounces of cheese per person if antipasto is an appetizer. Increase portions if it is the main snack or part of a grazing board.
Can I prepare antipasto ahead of time?
Yes. Slice meats and cheese a few hours ahead and keep covered in the fridge. Toss olives with herbs up to a day ahead. Add olive oil to mozzarella and finish plating right before serving for best texture.
How should I store leftovers?
Wrap leftover meats and cheese tightly or store in an airtight container in the fridge for up to 3 to 4 days. Keep olives in their brine or a small sealed container. Serve chilled or let meats come to room temperature before eating.
What should I serve with an antipasto platter?
Offer crusty bread or crackers, pickled vegetables, and simple sides like roasted peppers or marinated artichokes. For drinks, light red wine, dry white wine, or an Italian sparkling wine are classic matches.
What is antipasto?
Antipasto is the first course in an Italian meal. It is a small plate of cured meats, cheeses, pickled or marinated vegetables, and olives meant for nibbling before the main dishes.
How do I assemble this antipasto platter?
Slice one or two salamis and arrange them with slices or a small ball of mozzarella. Add a bowl of mixed olives tossed with Mediterranean herb seasoning and drizzle mozzarella with olive oil and garlic and herb seasoning. Plate everything so guests can grab a little of each item.
Which meats and cheeses work best?
Pick a mix of flavors and textures. Use cured salamis and bresaola for savory, chewy bites, and a mild fresh cheese like mozzarella for creaminess. Other good cheeses include provolone, fontina, or a soft chèvre.
How much antipasto should I plan per person?
Plan about 3 to 4 ounces of charcuterie and 1 to 2 ounces of cheese per person if antipasto is an appetizer. Increase portions if it is the main snack or part of a grazing board.
Can I prepare antipasto ahead of time?
Yes. Slice meats and cheese a few hours ahead and keep covered in the fridge. Toss olives with herbs up to a day ahead. Add olive oil to mozzarella and finish plating right before serving for best texture.
How should I store leftovers?
Wrap leftover meats and cheese tightly or store in an airtight container in the fridge for up to 3 to 4 days. Keep olives in their brine or a small sealed container. Serve chilled or let meats come to room temperature before eating.
What should I serve with an antipasto platter?
Offer crusty bread or crackers, pickled vegetables, and simple sides like roasted peppers or marinated artichokes. For drinks, light red wine, dry white wine, or an Italian sparkling wine are classic matches.
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