Mediterranean Antipasti Platter
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Mediterranean antipasti platter is my go to when I want to impress guests without spending hours in the kitchen. Everything comes together in just twenty minutes, and honestly, there's barely any cooking involved. I simply arrange beautiful ingredients on a board and let them shine. The olives are packed with heart healthy monounsaturated fats, and the fresh mozzarella adds such a creamy contrast to the tangy marinated artichokes. What I love most is how affordable it is to put together, especially when you're feeding a crowd. Just drizzle everything with good olive oil and balsamic vinegar, scatter some basil on top, and you've got an elegant spread that tastes like you spent all day preparing it.
Ella x
Ingredients
- 200 gmixed olives(pitted or unpitted)
- 250 gfresh mozzarella(cubed)
- 200 groasted red peppers(from a jar, sliced)
- 150 gcured prosciutto(sliced thin)
- 200 gmarinated artichoke hearts(drained)
- 250 gcherry tomatoes(halved)
- 15fresh basil leaves
- 60 mlextra virgin olive oil
- 30 mlbalsamic vinegar
- 2garlic cloves(minced)
- 1crusty bread(for serving)
Detail level
Instructions
- 1
Pat the mozzarella cubes dry with paper towels and place them in a shallow bowl with a pinch of sea salt.
Tip: Drying the cheese prevents excess moisture from making the platter soggy
- 2
Whisk together the olive oil, balsamic vinegar, minced garlic, salt and pepper in a small bowl to create a simple dressing.
Tip: Make this dressing just before serving so the garlic flavor stays fresh and bright
- 3
Arrange the olives, mozzarella, prosciutto, roasted peppers, artichoke hearts, and cherry tomatoes on a large serving board or platter in separate sections.
Tip: Grouping by ingredient type makes the platter look more organized and appetizing
- 4
Drizzle the garlic dressing over the mozzarella, peppers, and artichokes, avoiding the bread area.
Tip: Save some dressing in case guests want to drizzle more on their plates
- 5
Tear the basil leaves by hand and scatter them across the platter for color and aroma.
Tip: Tearing rather than cutting basil prevents bruising and keeps it looking fresh
- 6
Slice the crusty bread into thick pieces and arrange alongside or on the edge of the platter.
Tip: Toasting the bread lightly before serving adds nice texture and prevents it from absorbing too much moisture
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