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italian antipasto platter recipe with burrata, bruschetta, marinated tomato salad, pepperoncini, mortadella, prosciutto wrapped breadsticks
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Antipasto Platter

Antipasto, an Italian-style hors d'oeuvres, typically contains a variety of meats, cheeses, and vegetables. “Antipasto” literally translates from Italian to “before the meal” in English.)
Course Appetizer
Cuisine Italian
Keyword antipasto, breadsticks, bruschetta, burrata, cherry tomato, mozzarella, olive, olive oil, olives, pecorino, tomato
Prep Time 30 minutes
Cook Time 15 minutes
Servings 10 people

Ingredients

For the marinated tomato and mozzarella salad:

  • 12 ounces cherry tomatoes, halved
  • 6 ounces perline mozzarella
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon crushed red pepper
  • Kosher salt, to taste

For the garlic bread:

  • 1 loaf ciabatta bread, halved lengthwise
  • 6 tablespoons unsalted butter, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped flat-leaf parsley

For assembly:

  • Bruschetta
  • 4 ounces burrata
  • Extra-virgin olive oil, as needed
  • 8 ounces pecorino cheese, cut into chunks
  • Balsamic vinegar, as needed
  • ounces sliced Genoa salami
  • 2 ounces shaved mortadella
  • 1 (8-ounce) jar Pepperoncini, drained
  • 1 (4-ounce) jar marinated oil-packed artichoke hearts, drained and quartered
  • ½ cup canned Italian olives, drained
  • 1 (2-ounce) tin anchovies
  • ½ cup marcona almonds or walnuts
  • 2 ounces San Daniele prosciutto
  • Breadsticks, for serving
  • Foccocia bread, cut into strips
  • Basil leaves, for garnish
  • Oregano leaves, for garnish

Instructions

For the marinated tomato and mozzarella salad:

  • In a medium mixing bowl, toss the tomato, mozzarella, oregano, basil and crushed red pepper together. Season to taste with salt.
  • Cover with plastic wrap and refrigerate for an hour. Let sit at room temperature for 20 minutes before serving.

For the garlic bread:

  • Preheat oven to 375ºF (190ºC).
  • In a small bowl stir together the butter, olive oil, garlic and parsley until completely combined. Use a knife to spread the mixture over each half of the bread.
  • Bake until the bread is golden brown and crisp, about 15 minutes. Slice into 1” slices for serving.

For assembly:

  • Add the bruschetta to a small bowl and the marinated tomato and mozzarella salad to another.
  • Add the burrata to a dish and drizzle with olive oil (this cheese tends to spread out). Arrange on the platter then place the pecorino on another side of the board. Add olive oil and balsamic vinegar to a small dish for dipping.
  • Arrange the salami and mortadella on the platter followed by pepperoncini, artichokes, olives, anchovies, nuts on the platter.
  • Wrap the prosciutto slices around the breadsticks and add to the board with the Foccocia and garlic bread slices. Garnish with basil and oregano.