Antipasti Platter

    45 mins

    This is a beautiful Italian cheese, meat and vegetable dish that's always a hit and makes the vegetarians very envious! It's a layered antipasti plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking and serve with fresh bread. Enjoy!

    52 people made this

    Serves: 20 

    • 2 heads iceberg or romaine lettuce
    • 225ml Italian salad dressing
    • 500g thinly sliced dry cured Italian ham
    • 900g Taleggio or other Italian cheese, sliced
    • 225g hard salami, thinly sliced
    • 100g pepperoni, thinly sliced
    • 100g prosciutto, thinly sliced
    • 100g roast beef, thinly sliced
    • 85g fresh mushrooms, sliced
    • 170g marinated artichoke hearts
    • 195g jarred roasted red capsicum
    • 170g black olives, sliced
    • 170g pickled green chilli peppers, from a jar, sliced
    • 140g pimento-stuffed green olives, sliced
    • 85g cheese (crumbled Gorgonzola preferred)
    • 226g mozzarella cheese, sliced
    • 200g grated Parmesan cheese
    • fresh chopped Italian herbs such as oregano, basil, parsley to garnish.

    Prep:45min  ›  Ready in:45min 

    1. Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. Drizzle desired amount of Italian salad dressing on top. Layer with dry cured Italian ham and Taleggio cheese.
    2. Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and hard salami.
    3. Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef.
    4. Layer with mushrooms, artichoke hearts, roasted red peppers, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired.
    5. Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until serving. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.

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    Reviews in English (44)


    I tried this exactly as the recipe calls for and ended up with soggy lettuce in between layers of meat and cheese. The instructions for the provolone was way too much cheese and I would cut in half. I would agree with the review with suggests simply laying all the different ingrediants side by side on a platter. Great ingrediants, but be prepared to spend a few $$. This is not an inexpensive recipe! I'll try it again, and see if laying all the ingrediants side by side helps. Nov. 2004 - Back again! I tried this again with a few modifications and it was great. Left out the lettuce, fresh mushrooms, green olives and gorganzola. I was going for a very firm, compact dish and wanted to eliminate soft ingredients or anything that might be hard to cut. I layered all the ingredients in a 13x9 dish and then place it into the freezer, just until it was very cold. (not frozen, though). This enabled me to slice the dish into neat, bite sized squares which I then stuck a toothpick in and made an appetizer platter. Great hit because of the small bite-sizes and all the low-carb dieters loved it!  -  23 Sep 2002  (Review from Allrecipes US | Canada)


    All of my favorites on one platter! If you’re having a dinner party you have to serve this as your cold appetizer!! I change one ingredient - I use fresh mozzarella balls. Also, instead of layering the ingredients, I arrange them side-by-side around a platter and fill in the center with the soft cheeses so that my guests may choose what they like without having to sift through all those layers. Wonderful!  -  25 Aug 2002  (Review from Allrecipes US | Canada)


    I love to make Antipasto platters. They are expensive though. I didn't place everything that Wendy listed on mine, there was just no way I have a platter that big. I agree with other reviewers that you shouldn't later the meat and cheese. I will tailor my platter to the crowd I am serving too. Some times it is just meat and cheese. I agree to leave the dressing off the lettuce. I do however drizzle my veggies and meat with a mixture of olive oil and oregano to add a little extra flavor since I usually don't serve dip with the platter. I don't recommend putting the oil on the cheese though or it will get soggy.  -  12 Feb 2003  (Review from Allrecipes US | Canada)

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