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How to Make an Italian Antipasto Grazing Platter

A delicious combination of Italian meats, cheeses, and grilled veggies drizzled in a zesty Italian vinaigrette. It's the perfect nibble board to gather around and takes mere minutes to put together! How to Make an Italian Antipasto Grazing Platter, antipasto platter ideas, best antipasto platter, easy antipasto, italian appetizer, antipasti, grazing board, italian charcuterie
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5 from 8 reviews

A delicious combination of Italian meats, cheeses, and grilled veggies drizzled in a zesty Italian vinaigrette. It’s the perfect nibble board to gather around and takes mere minutes to put together!

Ingredients

Italian Herbed Oil

  • 3/4 teaspoon red pepper flakes
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons oregano
  • 1 1/2 teaspoons basil
  • 2 teaspoons garlic powder
  • 1 1/4 teaspoons onion powder
  • 1 1/2 teaspoons sea salt
  • 2 cups Corto Olive Oil

Platter

  • 2 zucchini, cut into 1/2” rounds
  • 1 pound pencil asparagus, ends trimmed
  • 1 jar, of drained roasted red peppers
  • 1 jar, of marinated artichoke hearts, drained
  • 1 jar, of sweet stuffed cherry peppers (I stuffed mine with Boursin)
  • 1-pint baby heirloom or cherry tomatoes
  • 8 ounces fresh mini mozzarella balls
  • 4 ounces aged parmesan cheese, roughly cut
  • 7 ounces each prosciutto and sopressata
  • Assorted stick salamis, sliced into 1/4” discs
  • Crostini and Crackers

Instructions

  1. To a jar or container, add all of the herbed oil ingredients and whisk to combine; set aside.
  2. Grill the zucchini and asparagus. Drizzle 2-3 Tablespoons of the herbed oil over top gently mixing to coat them. On a preheated grill at 400F, add the veggies and grill for 2-5 minutes on each side until just slightly tender. Set aside.
  3. To assemble the platter, place the fresh mozzarella balls into a bowl, and drizzle over 2-3 Tablespoons of herbed oil. Mix to combine. Place the bowl onto the platter,
  4. Next add most of the grilled veggies, tomatoes, parmesan, assorted meats, artichoke hearts, stuffed cherry peppers, pepperoncini, the rest of the grilled veggies, and the roasted peppers.
  5. Finish it off by drizzling more of the herbed oil all over the platter. Pour the remaining oil into a bowl for dipping.
  6. Serve with crostini, breadsticks, and crackers.

Equipment

Find it online: https://www.thekitchenwhisperer.net/2023/06/02/how-to-make-an-italian-antipasto-grazing-platter/