How to make the best Southern Italian antipasto platter: a quick guide
A southern Italian antipasto platter filled with delicious finger foods is always great for a party or gathering
Servings: 6
Calories: 398kcal
Ingredients
- 1 large ball burrata cheese
- 4 oz Provolone cheese cut into bite-sized pieces
- 3 oz hot soppressata thinly sliced
- 3 oz sweet soppressata thinly sliced
- 4 fresh figs quartered
- 4 oz fresh ricotta cheese
- 3 tbsp fig jam
- 3 tbsp walnuts chopped
- 1 6-oz jar roasted red peppers sliced
- 1 4-oz jar marinated and seasoned mixed olives
- 1 8-oz jar artichoke hearts drained
- 1 lb red seedless grapes split into 3-4 bunches
- Fresh basil and rosemary sprigs for garnish
- Crusty Italian bread, thinly sliced for serving
- Crackers for serving
Instructions
- Place the burrata in the center of your serving platter and arrange the Provolone cheese, soppressata, and fresh figs around it.
- Fill a small serving bowl with ricotta cheese and top it with fig jam and some walnuts. Place it near the burrata arrangement.
- Transfer the roasted red peppers, seasoned olives, and marinated artichoke hearts to individual serving bowls and position them near the other items.
- Tuck the grapes, fresh herb sprigs, crackers, and crusty bread slices around the other ingredients to create a lovely display.
Nutrition
Calories: 398kcal | Carbohydrates: 35g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 891mg | Fiber: 5g | Sugar: 22g