Ma’s antipasto platter was the heart of every Holiday at our house. Today I’m sharing her secrets for creating a stunning antipasto spread that feeds a crowd and starts your holiday celebration right.
This isn’t just about arranging ingredients on a platter – it’s about Ma’s technique for marinating, selecting, and presenting each component so everything tastes incredible together. Whether you’re hosting Christmas or any holiday gathering, this traditional Italian antipasto platter will become your go-to entertaining recipe.
INGREDIENTS FOR MA’S ANTIPASTO PLATTER:
• Marinated Mushrooms
• Roasted Red Peppers
• Genoa Salami
• Prosciutto
• Provolone Cheese
• Fresh Mozzarella
• Marinated Artichoke Hearts
* Mortadella
* Pepperoni
We’re going to make antipasto. Now, this appetizer just isn’t for a holiday. It’s for anytime. If you have a guest coming over and you have all the ingredients or just a few of the ingredients, just put them together and you have a beautiful platter. So today I have all the ingredients ready to go. But first, what we’re going to start with our centerpiece. I have a small little bowl. I’m going to place it right in the center. And then the focal point is the stuffed cherry peppers. My mom absolutely loved making these and they came out so delicious. My hands are clean. So, we’re going to get a couple and we’re just going to throw it right in the center. Looks like I have to go get another jar. So, we’ll start with that. Now, you have that extra juice. Don’t throw away that extra juice. You may need it afterwards. With our cheese, I’m going to cut patina. Patina is a very creamy cheese. It just melts in your mouth. So, I think you’ll enjoy having that, the fatina. And then we’re also going to work with prevalone. Today we have prevolone. My mom loved making antipasto because whatever she had in her cabinet, she would just pull out and make a platter. She always said it doesn’t matter what you have in your fridge, in your cabinet, in your pantry. You just pull out what you have for your guests and then you just make it happen. So then we have our prevalone. Now that’s a big piece. Let’s put that piece. All right. Next we have parmesan. Cut that. Now my grandfather and I used to go to the local deli. We used to order a pound of mortadella. Then very very thin. And it used to be gone before we even made it back to my grandmother’s house. And you’re just going to place it on roll. Now this the platter I’m making today. It’s a platter for four people. All right. Now, if you’re having a lot of people and you’re limited on supplies, cut them in half. All right. So, I have them. Now, the pepperoni is my alltime favorite. Just going to get your pepperoni and you’re going to roll there and keep it rolling. And now I also have some gaba and we’re just going to same thing. We’re going to roll it. It’s rolling away. Next, we have a puto. It’s cut very thin as you can see. And we’re going to do the same thing. I’m just going to roll it. Remember at my grandparents house, the presa used to hang from the kitchen. And when it was time, my grandmother used to come and she used to cut it for us every time we wanted a slice. And there was always fresh bread available also with a roll of prevolone. Just so delicious. Here’s one more guba go. So now we have our marinated articho cats. I’m just going to place it right in. I’ll say about maybe one cup or even one small bottle. We have some colomar olives. My mom loved colomar olives. I don’t really care for them, but she did. And this is about her. And marinated mushrooms. About maybe a half a cup. Next, we have our red peppers. Just makes it extra juicy. So, we have our red peppers, and we’re just going to place it right in there. And then we also have our pickled vegetables. And we’re going to put that right in there. Now, we have to make a little bit more room. Then we have the fresh mozzarella. And we’re just going to place that right in there. There you go. A super easy antipasto done within minutes. Thanks again, Ma. Hey, Sonic.
Dining and Cooking