How to Build An Antipasto Tray

Get ready to wow your taste buds and your guests with this delightful, no-fuss, prep-ahead antipasto! Designed to be completely customizable, this foolproof guide offers tips and tricks for making your antipasto platter the highlight of any gathering. It will have everyone raving—and reaching for seconds!

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top view of antipasto platter showing cured meats, cheeses, pickled vegetables

What is Antipasto?

Antipasto is like a party on a plate! 🎉 It’s the ultimate Italian appetizer, brimming with vibrant colors, bold flavors, and tantalizing textures. Traditionally, it’s a mix of cured meats like salami and prosciutto, cheeses such as mozzarella or provolone, marinated veggies like artichokes, olives, and roasted peppers, and often fresh breadsticks or crostini. It’s designed to kick off your meal with flair, getting everyone’s taste buds dancing in anticipation of the main course. Buon appetito!

Why you’ll love This Simple Antipasto Platter

I’ve researched all the tips and tricks to bring you the best antipasto platter! Here’s why you’ll absolutely love it!

Effortless Elegance: Looks fancy, but it’s so quick and easy to assemble—no cooking required!
Bold, Balanced Flavors: A harmony of savory, tangy, and briny notes that keep you returning for more.
Customizable Perfection: Tailor it to your taste buds with your favorite meats, cheeses, and veggies. It’s also easy to scale up or down.
Visually Stunning, Crowd-Pleasing Appetizer: A colorful masterpiece that doubles as edible décor. Perfect for parties, date nights, or a cozy snack spread.

Where to serve antipasto

The flexibility, scalability, and quick and easy assembly of an antipasto platter make it a favorite potluck item for events such as:

•Holiday parties or gatherings
•Baby showers
•Bridal showers
•Birthdays
•Girl’s night
•Movie night
•Game night
•Book club
•Picnics
•Play dates

side view of antipasto platter showing the meats, cheeses, and brined vegetables

Antipasto vs Charcuterie Board

While both antipasto platters and charcuterie boards are delightful crowd-pleasers that showcase a variety of meats, cheeses, and accompaniments, they have unique origins and characteristics:

KEY DIFFERENCE: Antipasto is a traditional appetizer, often featuring Italian cheeses, meats, and lots of marinated vegetables. A charcuterie board hails from France and is a sophisticated assortment of meats (like pâtés, terrines, and sausages) paired with cheeses, crackers, and more fruits, nuts, dark chocolate, and spreads like honey or mustard.

Italian Antipasto ingredients

Let’s take a closer look at what you need to make an antipasto platter (measurements in the printable recipe card at the bottom of the post):

The best meats

I recommend three types of meat with contrasting flavors and textures so every bite is interesting! To select your meats, head towards the deli department. You’ll find the meats at the deli counter or pre-packaged with the specialty deli meats and cheeses. You can often find variety packs that are less expensive than buying a few meats.

top view showing meats and cheeses for antipasto platter: • Parmigiano Reggiano, Provolone, Fontina, Balsamic BellaVitano, marinated mozzarella balls, cheese log, Genoa salami, Soppressata, prosciutto, dried coppa

My favorite meats as pictured:

Salami: There are numerous types of salami but two widely available deli salamis that work well are Genoa salami and Soppressata:
Genoa salami is seasoned with garlic, salt, black and white pepper, and red or white wine. It has a brightly acidic flavor and a softer texture than many other salamis.
Soppressata is heavily flavored with either black peppercorns or spicy Calabrian chili peppers. It features a coarse grind and a firm, slightly chewy texture.
Prosciutto: This is a flavorful, delicately sweet and salty meat, which traditional consists of just pork and salt. However, you can look for seasoned varieties with spices and herbs like black pepper, garlic, and rosemary, which give it a more unique, fragrant flavor.
Coppa: This is a thinly sliced, dry-cured ham with a bold flavor and aroma. Available in mild and hot, it is often seasoned with black pepper and chili and can also include nutmeg and crushed red pepper flakes.

The Best Cheeses

I recommend at least two types of cheese, preferably one soft or spreadable and one semi-soft or hard cheese. If you are making a larger board, it’s ideal to have one of each: one spreadable cheese, one soft cheese, and a couple of semi-soft and hard cheeses (all outlined below).

Mozzarella balls, Parmesan, and provolone are traditional because of their Italian origin, but I still incorporate other cheeses that I love.

up close of antipasto ingredients: mozzarella balls

Spreadable cheeses

Ricotta: Light and spreadable, great with crusty bread
Triple cream cheese (like Bourgogne from Costco)
Gournay cheese/herb cheese spreads like Boursin (come in a variety of flavors)
Cheese balls or logs: Purchase in the deli department or make your own! My Bruschetta Cheese Ball, Bacon Ranch Cheese Ball, Mini Antipasto Cheese Balls, Garlic Herb Cheese Log and Cranberry Pistachio Cheese Log are all wickedly delicious.

Soft cheeses:

Mozzarella: Fresh, creamy, and mild, it’s perfect with tomatoes and basil. Select a log and cube it yourself, or slice it yourself. Mozzarella pearls are the perfect finger food plain or look for marinated pearls/balls in the deli department.
Burrata: This unique cheese boasts a soft mozzarella shell and creamy interior, like thick cream, that flows out once sliced into. It pairs particularly well with ripe tomatoes, basil, and honeydew melon.
Goat Cheese/Chèvre: While goat cheese logs can be served plain, look for elevated options in the deli such as garlic and herb or nut/berry crusted.

Semi soft and hard cheeses

There are so many fabulous options! I’ve outlined the more traditional Italian options below, but feel free to choose your favorites like Gouda and Havarti.

Provolone: A classic Italian choice with a mild, buttery flavor. Provolone is often sold in both pre-sliced or whole-wheel forms. Some stores also offer smoked provolone for a more intense flavor.
Balsamic BellaVitano: One of my favs located with the specialty cheeses. It is a creamy, semi-hard cheese from Sartori, combining the rich, nutty flavors of aged Parmesan with the smooth texture of cheddar. It’s soaked in balsamic vinegar, adding a sweet, tangy kick.
Fontina: Smooth and slightly nutty—great for variety.

Aged & Firm Cheeses

Parmesan (Parmigiano-Reggiano): Sharp, nutty, and perfect in small chunks.
Pecorino Romano: A tangy, salty, more intense option.

Marinated and Pickled Vegetables

Marinated and pickled vegetables bring tangy, savory, and briny flavors to antipasto boards, perfectly balancing the richness of meats and cheeses. Serve your choice of 3-4 nibbles in individual bowls with toothpicks nearby.

Marinated Artichokes: Look for artichokes marinated in olive oil, vinegar, herbs, and garlic for a tangy bite. Serve them cold or at room temperature.
Olives (Green, Black, Kalamata): A mix of green (firmer, tangy), black (milder, sweet), and/or Kalamata olives (briny, tangy with a hint of fruitiness) adds briny variety. Enhance with olive oil, lemon zest, and herbs like rosemary if desired.
Pickled Mushrooms: Mildly tangy pickled mushrooms are typically marinated in a vinegar-based brine with garlic and herbs.
Sun-Dried Tomatoes: Purchase them dried or packaged in oil (I like the oil-packaged better). Rehydrate the dried tomatoes for a softer texture.
Pepperoncini: Mildly zesty and tangy, these pickled peppers add a kick, a pop of bright green color, and refreshing acidity.
Marinated Gigante Beans or Lupini Beans: Look for them in the deli or Mediterranean or Italian food sections of stores like Whole Foods, Trader Joe’s, or Wegmans.
Marinated Gigante Beans: Large, tender white beans soaked in olive oil, garlic, and herbs add a creamy and savory flavor.
Lupini Beans: Small, firm yellow beans pickled in a salty brine. They provide a nutty, slightly bitter flavor and chewy texture.

Bread & Crackers

Bread and crackers are the vehicle to inhale all of those tasty meats and cheeses! I like to toast French baguette slices and serve with at least two different cracker options for a variety of texture, flavor and shape. Go for gluten-free options if necessary.

Grissini (Breadsticks): Thin, crispy Italian breadsticks add crunch and a rustic touch to antipasto boards. You can buy them in the Italian food aisle at specialty stores or sometimes with the crackers at the grocery store. You can also bake thinly rolled strips of bread dough brushed with olive oil and herbs.
Crostini: Brush the slices with olive oil, and bake at 400 degrees F for 6 to 8 minutes or until slightly golden around the edges. You can also oil and grill the slices until toasted.
Crackers: Look for crackers with a subtle flavor, such as sesame or rosemary, to complement the variety of ingredients.

Artisan crackers: Made with whole grains for a nutty flavor and crispy texture.
Multi-grain crackers: These are made with various grains for an added depth of flavor. Crunchmaster makes fabulously crispy gluten free options.
Flatbread crackers: These often come baked with herbs and salt for a flavorful, crispy bite.
Water crackers: These are light and airy to emphasize the meats and cheeses.

Nuts & Nibbles

Nuts add a savory, salty crunch! I always like to add at least two for flavor contrast. Purchase roasted, salted nuts so they are stand-alone scrumptious. Check the nut section of your grocery store for not only traditional nuts but also flavored nuts and chocolate nuts.

showing the crackers, bread and nuts used in antipasto

Nuts: Roasted almonds, walnuts, pecans, pistachios, cashews, etc.
Dried fruit: Figs, apricots, cranberries, cherries, dates, etc.
Grapes: Red or green
Cherry Tomatoes
Cucumbers

Accompaniments

Accompaniments and spreads for an antipasto board add extra layers of flavor and texture, enhancing the platter’s savory and tangy elements. Honey, fruit preserves, and mustard are typical, but you may also wish to include other dips/spreads like bacon jam, pesto, hummus, etc. You can make your own spreads or save time with store-bought.

Dijon Mustard: A tangy, slightly spicy mustard with a smooth texture, perfect for adding a bold kick to cured meats and cheeses on an antipasto board.
Balsamic Glaze: A sweet and tangy drizzle that can be used over cheeses and meats. Purchase it at the grocery store by the balsamic vinegar or I like Colavita from Amazon.
Olive Tapenade: A savory spread made from finely chopped olives, capers, and olive oil, offering a briny, herby flavor.
Pesto: A fresh, aromatic spread made with basil, pine nuts, garlic, Parmesan, and olive oil, boasting a rich, herbaceous flavor.
Dips/Spreads: Sweet and savory dips, like caramelized onion spread, hummus, whipped feta, roasted red pepper feta, ricotta spread, etc. add depth and richness.
Jam and Honey: Honey for sweetness or sweet and savory jams like bacon jam or pepper jelly provide a sweet contrast to salty items.

How to Make an Antipasto Board

Let’s take a closer look at how to make an antipasto platter (full recipe in the printable recipe card at the bottom of the post):

Select the board: If you don’t have a huge board/platter, use whatever you have and pair them together.
Pickled Items and Spreads: Add your pickled items, spreads, etc., to bowls and ramekins and place them on the board.
Cheeses: Space out the cheeses on the board next to the pickled items they pair well with. Slice hard and semi-hard cheeses into squares, triangles, cubes, etc., and fan them out. If using brie, cut a few wedges into it. Place mozzarella balls in a bowl.
Meats: Place the meats next to the cheeses they pair well with. Fold the meats in various patterns (I fold them in half, then in half again) or fan them out.
Nuts and Nibbles: Add the nuts and fruit to any open spaces to fill in the gaps.
Add crostini and crackers: Arrange the crackers and crostini in empty spaces. The platter is usually bursting at this point, but you can usually squeeze the crackers around its borders. You can also serve extra crackers or bread in a separate serving dish.
Add serving utensils: Add spoons, knives, mini forks, toothpicks, etc., to the spreads, olives, pickles, etc. You may also wish to label the meats and cheeses.

showing how to make antipasto by adding cheeses, meats, marinated vegetables, dried fruits and nuts on a platter

Antipasto MAking TIPS

You don’t need a large board. Don’t limit your antipasto platter by the type and size of your serving platter. Use platters, cookie sheets, cutting boards, etc., and pair as many as you need to together. If you can’t fit the bread and crackers onto the board, serve them in a separate dish.
Add ingredients to fit. If your board isn’t large enough to accommodate all the items, add what you can and restock as needed.
Determine how many meats and cheese you need. As a rule of thumb, it’s nice to work in odd numbers for a beautiful presentation. For a larger board, I like five different cheeses and three meats. For a smaller board, three cheeses and a variety pack of meats works well.
Remove the cheeses from the fridge. Remove the cheeses from the fridge 30 minutes ahead of time. Remove the brie one hour before so it can get nice and creamy.
Label the board. Label the meats and cheeses to make it easy for guests to select the ones they like. This is optional but adds a nice touch.
Arrange things so they are easy to grab. Fan out the slices of cheese, fan out the meats, cut grapes into small segments, etc.

Antipasto variations

Antipasto with Grilled Meats: Add grilled sausages, steak, chicken skewers, and marinated lamb for a hearty, savory twist to the traditional platter.
Mediterranean Antipasto: For a fresh, herbaceous flavor, focus on olives, feta cheese, roasted red peppers, artichokes, cucumbers, and hummus.
Seafood Antipasto: Include marinated anchovies, smoked salmon, shrimp, and octopus, paired with lemon and capers.
Vegetarian Antipasto: Highlight marinated vegetables like eggplant, zucchini, roasted peppers, and artichokes, with marinated tofu, and Gigante or lupini beans.
Cheese-Lover’s Antipasto: Emphasize a variety of cheeses such as aged cheddar, brie, goat cheese, and gorgonzola, complemented with fruits like grapes and figs.
Sweet and Savory Antipasto: Incorporate sweet elements like honey, jams (e.g., fig jam), and fresh fruit alongside classic antipasto items like prosciutto and Parmesan.

antipasto on a platter with salami, prosciutto, soppressata, Parmesan, provolone, mozzarella balls, marinated artichokes, roasted red peppers, pepperoncini, mustard, nuts, dried fruit

What to Serve with an Antipasto Tray

🍞Breads & Crackers: Crusty baguette slices or ciabatta, breadsticks (grissini), and assorted crackers
🥗 Salads 🥗: A crisp Caesar salad, Caprese salad, Italian pasta salad or green bean salad
🥣Soups: Italian wedding soup, minestrone, zuppa toscana
🍝Pasta dishes: spaghetti Bolognese, lasagna, or fettuccine Alfredo
🍕Pizza: Go with simple toppings to complement the antipasto flavors like Margherita pizza
🍰Desserts: Gelato, chocolate lasagna cannoli, or cannoli dip

Prep Ahead Antipasto

Here are some tips for prepping an antipasto board ahead of time:

1. PREPARE THE INGREDIENTS
Slice cheeses and fold cured meats, wrap in plastic wrap and refrigerate.
If required, marinate vegetables (like artichokes, olives, and roasted peppers) in advance to let the flavors meld.
Pre-assemble any dips or spreads (like pesto, tapenade, or hummus) and store them in airtight containers.
STORE SEPARATELY:
Keep delicate items like fresh mozzarella, tomatoes, and fruits (grapes, figs) separate until right before serving to maintain freshness.
Store crackers, crostini, and bread in an airtight container to prevent them from getting stale.
ASSEMBLE:
Arrange cheeses, meats, and other refrigerated ingredients on the board up to 3 hours ahead.
Cover the board with plastic wrap and refrigerate.
ADD FRESH ITEMS BEFORE SERVING:
Just before serving, add any fresh or dried fruits, nuts, etc.

Antipasto FAQs

What is typically included in an antipasto platter?

An antipasto platter typically includes a mix of cured meats (such as prosciutto, salami, and capicola), cheeses (like mozzarella, provolone, and Parmesan), marinated vegetables (such as artichokes, olives, and roasted peppers), and accompaniments like bread, crackers, nuts, and spreads.

Can antipasto be made ahead of time?

Yes, antipasto can be prepared ahead of time by slicing cheeses, meats, and bread, and marinating vegetables the day before. Assemble the platter a few hours before serving and store in the refrigerator. Add fresh items like fruits or delicate greens right before serving. See the “Prep Ahead” Section for detailed instructions.

How do you serve antipasto?

Antipasto is typically served on a large platter or board, allowing guests to help themselves. It can be accompanied by bread, crackers, or grissini (breadsticks) for easy pairing with meats and cheeses.

How can I make my antipasto platter more colorful?

To make your antipasto platter more vibrant, include a variety of colorful vegetables like roasted red peppers, cherry tomatoes, and olives. Add fresh fruits such as grapes, figs, or berries, and use different cheeses for added visual appeal.

How long can antipasto sit out?

It depends on the temperature and whether the board is sitting indoors or outside. In general, cured meats and cheeses are safe to leave out for up to 2 hours. However, use your best judgment, especially if you’re serving your board outside on a sunny day.

How to store antipasto?

Divide the platter into its individual components and store them all separately. Cured meats can be stored in an airtight container in the fridge, cheeses can be wrapped in plastic wrap and refrigerated, and crackers and nuts can be sealed in zip-top bags, etc.

Looking for more Appetizer Recipes?

Charcuterie Board
Mini Cheese Balls
Ham and Cheese Sliders
Grape Jelly Meatballs
Cranberry Brie Bites
Deviled Eggs
Cocktail Meatballs
Baked Brie

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Servings: people

Total Time: 45

Prep Time: 45

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Ingredients

Cheeses (scale up or down as desired)

8 ounce Parmigiano Reggiano, sliced
8 ounces hard/semi-soft cheese (Provolone, Fontina, Balsamic BellaVitano, Gouda, Havarti, etc.)
8-12 ounces soft cheese (fresh marinated mozzarella balls, burrata, goat cheese, brie)
Optional for larger board: 8 oz. spreadable cheese (Goat Cheese Log, Herb Cheese Spread, Triple Cream Cheese like Bourgogne sold at Costco, Cheese Balls)

Meats (scale up or down as desired)

8 ounces salami (pick 1-2 Genoa salami, Soppressata, etc.)
2-3 ounces prosciutto
2-3 ounces dried coppa

Marinated and Pickled Items: (Pick at least 3 of your favs-about 42 oz. worth)

Black or Kalamata olives
Castelvetrano or stuffed green olives
Marinated gigante or lupini beans
Roasted red bell pepper slices
Sun-Dried Tomatoes
Marinated artichoke hearts
Marinated mushrooms
Pepperoncini

Accompaniments (Pick Your Favs)

Balsamic Glaze
Dijon mustard
Jam (Fig, Bacon Jam, Pepper Jelly, etc.)
Spreads (olive tapenade, caramelized onion, pesto hummus, etc.)

Nuts and Nibbles (Pick Your Favs)

Roasted and Salted Nuts (Pistachios, Cashews, Walnuts, Pecans, Peanuts and/or Mixed Nuts, etc.)
Grapes
Dried fruit (apricots, figs, cherries, etc.)
Cherry tomatoes on the vine

Crackers and Toasts:

8 ounces crackers (choose 1-2 varieties)
Grissini/long thin Italian breadsticks (optional)
Crostini: 1 baguette, sliced (brush with olive oil and grill or bake at 400˚F for 6-8 minutes)

Instructions

Note: The ingredients and measurements are just guidelines—make this board your own! Scale up or down as needed; add/or swap out ingredients. There is no right or wrong as long as you have a variety of textures and flavors.
Select the board: If you don't have a huge board or platter, use whatever you have! Use platters, cookie sheets, cutting boards, etc., and pair as many as you need. If your board(s) isn't large enough to fit all the items, add what ingredients you can then restock as needed.
Pickled Items and Spreads: Add your pickled items, spreads, etc., to bowls and ramekins and space them on the board.
Cheeses: Space out the cheeses on the board next to the pickled items they pair well with (i.e. olives with mozzarella). Slice hard and semi-hard cheeses into squares, triangles, cubes, etc., and fan them out. If using brie, cut a few wedges into it. Place mozzarella balls in a bowl.
Meats: Place the meats next to the cheeses they pair well with. Fold the meats in various patterns (I fold them in half, then in half again) or fan them out.
Nuts and Nibbles: Add the nuts and fruit to any open spaces to fill in the gaps.
Add Crostini and Crackers: Arrange the crackers and crostini in empty spaces. The platter is usually bursting at this point, but you might be able to squeeze the crackers around its borders. You can also serve extra crackers/bread in a separate serving dish.
Add Serving Utensils: Add spoons, knives, mini forks, toothpicks, etc., to the spreads, olives, pickles, etc. You may also wish to label the meats and cheeses.