Antipasto platter

Description

Antipasto platter - Authentic recipe from Italy. Ready in 15 min. Try it now!

1. 1

   Have the prosciutto (e.g. Parma ham) sliced thin or buy it pre-sliced. Cut the cheese (Parmesan, Pecorino or Provolone) into pieces or shavings. Cut 2 bell peppers into strips (grilled or marinated if desired). Set out 1 cup of olives.

   ⏱️ approx. 12 min

   💡 Tip: The antipasto platter ('before the meal') is the classic Italian starter. A good platter is defined by variety in colors, textures and flavors (salty, savory, creamy, tangy). Quality of ingredients is what counts.

2. 2

   Arrange all the components decoratively on a large platter or wooden board — the prosciutto fanned out or loosely rolled (so it's easy to pick up), the cheese in chunks, and the bell peppers and olives grouped together. Add sun-dried tomatoes, artichokes and grissini as desired.

   ⏱️ approx. 10 min

   💡 Tip: The arrangement is part of the pleasure — group the components, distribute the colors. Fan or roll the ham so it's easy to pick up. A good antipasto platter is a feast for the eyes.

3. 3

   Garnish with fresh basil and drizzle with a little olive oil. Serve with bread (ciabatta, grissini). Serve at room temperature — that's when the ham and cheese develop their full aroma (take out of the fridge 30 minutes beforehand).

   ⏱️ approx. 5 min

   💡 Tip: Serve at room temperature — cold dulls the flavors. An antipasto platter is perfect for sharing, for guests and as an aperitivo. Better to have a little more — leftovers taste great the next day too.