italian antipasto platter

A classic Italian antipasto platter is a must-make for our holiday gatherings - the wide range of colors, textures, and flavors are a gorgeous centerpiece, and there&#x27;s always a little something for everyone in attendance to enjoy. Threading the antipasto onto skewers creates the perfect vehicle for dipping into the intensely flavored and umami-packed anchovy vinaigrette. 

Italian Antipasto Platter with Anchovy Vinaigrette

artichoke hearts

green olives (about 6 ounces)

black olives (about 6 ounces)

oz bocconcini mozzarella balls

oz salami (sliced)

prosciutto

c pepperoncini peppers (about

cherry tomatoes

basil leaves

rosemary (optional)

skewers

tbsp red wine vinegar

tbsp extra virgin olive oil

anchovy

garlic (smashed then minced)

tsp italian seasoning

black pepper

Thread all ingredients except rosemary sprigs randomly onto 4” skewers.

Arrange the skewers onto a 12” round platter.

Tuck the rosemary sprigs around the skewers for a festive touch (optional).

Make the anchovy vinaigrette. Place all ingredients into the bowl of a food processor. Flip the switch to continuous and blend until the anchovies and garlic are pulverized and the dressing is smooth. Taste for seasoning and add salt if needed.

Drizzle the skewers with vinaigrette just before serving, then serve the remainder as a dipping sauce.

Top 1 italian antipasto platter recipes from across the web

The most viewed italian antipasto platter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Antipasto Platter with Anch...

Top 1 italian antipasto platter recipes from across the web

The most viewed italian antipasto platter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Antipasto Platter with Anch...

The most viewed italian antipasto platter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine