How to Build an Antipasto Platter

How to assemble a generous Italian antipasto platter from pantry jars, cured meats and cheese — the easiest impressive starter there is.

Antipasto is assembly, not cooking

Antipasto — literally “before the meal” — is a board of marinated vegetables, olives, cured meats and cheese meant for grazing. The best part: most of it comes straight from jars, so building a platter is arranging, not cooking.

Build it in five categories

• Marinated vegetables: artichokes, roasted peppers, sun-dried tomatoes, giardiniera
• Olives: a mix of green and black — Manzanilla, Kalamata, queen
• Pickled & briny: peperoncini, hot pepper rings, capers
• Cured meats: prosciutto, salami, capicollo
• Cheese & bread: provolone or bocconcini, plus crusty bread or grissini

Composing the board

Start with small bowls for anything wet — olives, peppers, artichokes — then fill in around them. Fold or fan the cured meats so they're easy to pick up. Leave a little breathing room; a board should look abundant, not crammed. Finish with a drizzle of olive oil over the vegetables and a scatter of fresh herbs to tie it together.

Quantities (per person, as a starter)

• 3–4 slices of cured meat
• A small handful of olives
• 2–3 pieces of marinated vegetables
• A wedge or two of cheese
• 2–3 slices of bread or a few grissini

Make-ahead and tips

• Drain jarred items well so the board doesn't go watery
• Arrange up to an hour ahead; add bread and herbs just before serving
• Balance rich and sharp — pair fatty meats with vinegary peppers and olives
• Turn leftovers into a chopped antipasto salad or a sandwich

The antipasto platter, made simple

A well-stocked pantry is a party waiting to happen. With Unico marinated artichokes, roasted peppers, sun-dried tomatoes, olives and pickled peppers, most of the platter builds itself — a little arranging and you're done.