This antipasto appetizer platter is a stunning, no-cook party starter loaded with savory meats, creamy cheeses, and marinated veggies. All ready in just 20 minutes and perfect for the holidays as it looks like a festive Christmas wreath!
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Why You’ll Love This Antipasto Board
One of the mainstays at our holiday celebrations (and honestly, most get-togethers in general) is a good antipasto platter. It’s light and delicious without being overly filling, making it an excellent appetizer for a crowd or even a fun meal. Best of all, it’s seriously easy to assemble with no extra cooking.
A great antipasto is all about variety: sweet cherry tomatoes, briny olives, and marinated artichoke hearts for brightness, plus creamy mozzarella, sharp provolone, and savory soppressata for richness. To make it extra festive, I love adding sprigs of fresh rosemary and basil to resemble a wreath with a creamy bowl of whipped ricotta in the center. Here’s why you’ll love it:
- Looks stunning with minimal effort
- No cooking or baking required
- Easy to customize for any crowd size
- Bursting with flavor and texture
Ingredient Information and Substitutions
- Fresh mozzarella balls- Mild and creamy. You can use cubed mozzarella or bocconcini.
- Sharp provolone- Adds a bold, tangy bite. Swap with aged Asiago or fontina if you prefer something milder.
- Ricotta cheese- Whipped this into a creamy dip for the center. Use full-fat for the best texture.
- Romano or Parmesan cheese- Adds a salty, nutty depth to the whipped ricotta. Either works beautifully.
- Soppressata- Classic Italian salami. Substitute with Genoa salami or pepperoni.
- Cherry tomatoes- Sweet and juicy. Grape tomatoes work too.
- Olives- A mix of green and black adds great briny contrast. Try Castelvetrano for a buttery flavor.
- Marinated artichoke hearts- Tangy and flavorful, these will also infuse extra deliciousness into the other veggies. Canned or jarred both work fine.
- Vinaigrette dressing (optional)- I don't typically add this, but a light toss when combining the ingredients adds extra flavor. Just don't overdo it!
- Fresh rosemary sprigs- Adds a hint of piney aroma and a festive touch.
- Fresh basil- Brings color and freshness.
- Salt and pepper- Season to taste. A little freshly cracked pepper brings out the best flavor in the whipped ricotta.
How To Make Antipasti
Step 1- Make the whipped ricotta.
In a bowl, mix ricotta with Romano (or Parmesan) cheese, salt, and pepper. Beat until smooth and creamy, then spoon into a small bowl. Place it in the center of your platter.
Step 2- Combine the antipasto ingredients.
In a large bowl, toss the mozzarella, provolone, soppressata, tomatoes, olives, and artichoke hearts until well mixed.
Step 3- Assemble the platter.
Place sprigs of rosemary and basil around the bowl, with the leafy ends facing outward. Add sections of the antipasto mixture on top to hold the herbs in place, working around the platter until it forms a full wreath.
Step 4- Chill and serve.
Add a few small herb sprigs around the ricotta for a fresh, festive finish, then cover lightly with plastic wrap and refrigerate until serving.
Frequently Asked Questions
The word “antipasto” comes from Latin. “Anti” means “before” and “pastus” means “meal”. It’s traditionally served as the first course in an Italian meal.
Yes, you can prep all the ingredients a day in advance. Keep them chilled and mix right before assembling the platter so everything stays fresh.
Simply whip ricotta with Romano or Parmesan, salt, and pepper until smooth and fluffy. It’s the same easy method I use in my Broccoli Rabe and Ricotta Crostini.
Tips For Making Antipasto
- Adjust for your crowd. This platter is easy to scale. Just add more or less for each ingredient depending on how many people you’re serving.
- Use a flat platter. A large, flat plate or board works and a round one is best so you can really show off that pretty wreath shape.
- Customize it your way. This platter is super flexible and always delicious, and you can easily swap in your favorite cheeses, meats, or veggies.
- Mix before assembling. Combine all your ingredients in a big bowl first so every bite has a bit of everything.
- Dress lightly (or not at all). I usually skip the dressing since there’s already so much flavor, but if you like it dressed, toss lightly before assembling.
- Ingredients to prep ahead- Cut cheeses and meats, and drain olives and artichokes up to a day in advance.
- Leftover and storage- Cover and refrigerate up to 3 days. The flavors get even better as they mingle.
What To Serve With Antipasto Appetizers
This platter pairs beautifully with crusty bread or crostini and a good glass of wine. To make it a part of a full spread, try serving it alongside:
Other Appetizer Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Antipasto Appetizer Platter
Ingredients
Whipped Ricotta
- 16 ounces ricotta cheese
- 3 Tablespoons Romano cheese
- ½ teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper
Antipasto Salad
- 1 ½ cups Fresh mozzarella diced or bocconcini
- 1 cup Sharp provolone cheese, cut into bite-size chunks
- 1 ½ cups soppressata, cut into bite-size chunks
- 18 ounces cherry tomatoes
- 2 ½ cups olives, I used black and green
- 14 ounces artichoke hearts in brine, quartered
- You favorite bottle vinaigrette dressing optional (I didn't use dressing)
- 4-5 bunches fresh rosemary sprigs (ours come 4 to a bunch)
- 1 bunch fresh basil
Instructions
- In a large bowl, whip together the ricotta, Romano cheese, salt and pepper until smooth and creamy. Place into small bowl and put the bowl into the middle of platter.
- In another large bowl, combine all antipasto ingredients except for the herbs in mix until well combined.
- Working in small sections at a time, place some sprigs of fresh rosemary and alternating it with pretty basil leaves. Placing the herbs so that the pretty ends stick out a bit and the cut ends are on the plate. Then place some of the antipasto salad onto that section to hold the herbs in place.
- Slowly make your way around until the platter is full and the herbs on the outside of the plate make it all the way around.
- Carefully place smaller sprigs of the herbs around the whipped ricotta bowl. Cover and refrigerate until serving.
Video
Notes
- Adjust for your crowd. This platter is easy to scale. Just add more or less for each ingredient depending on how many people you’re serving.
- Use a flat platter. A large, flat plate or board works and a round one is best so you can really show off that pretty wreath shape.
- Customize it your way. This platter is super flexible and always delicious, and you can easily swap in your favorite cheeses, meats, or veggies.
- Mix before assembling. Combine all your ingredients in a big bowl first so every bite has a bit of everything.
- Dress lightly (or not at all). I usually skip the dressing since there’s already so much flavor, but if you like it dressed, toss lightly before assembling.
- Ingredients to prep ahead- Cut cheeses and meats, and drain olives and artichokes up to a day in advance.
- Leftover and storage- Cover and refrigerate up to 3 days. The flavors get even better as they mingle.
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