Antipasto Appetizer Platter

An overhead image of an Antipasto Appetizer recipe in the shape of a Christmas wreath.

Antipasto Appetizer Platter

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!

Course Appetizer

Cuisine Italian

Diet Gluten Free

Prep Time 20

Total Time 20

Servings servings

Calories 223kcal

Author Jessy Freimann

Equipment

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.

Nutrition