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Antipasto Platter

prep time: 20 minutes

total time: 20 minutes

Makes: 4-6 servings

We took the classic Italian first course and updated it to make it light, easy and delicious. It's a wonderful way to start a meal or to serve on a buffet.


  • 8 ounces fresh mozzarella balls, drained*
  • ¼ cup vinaigrette or Italian salad dressing
  • 1 tablespoon chopped fresh basil or Italian parsley
  • 4 ounces deli-sliced Margherita® Deli Hard Salami or Genoa Salami
  • 4 ounces sliced Margherita® Mortadella or Hot or Sweet Capicola
  • 4 ounces sliced Margherita® Pepperoni
  • ½ cup bottled roasted red and/or yellow bell peppers, rinsed and drained and cut into 1-inch chunks
  • 1 cup drained bottled stuffed green olives (anchovy, almond, garlic or onion)
  • Basil sprigs (optional)
  • Toasted sliced Italian or French bread baguette or sturdy flat crackers
  • *One large (8 ounce) ball fresh mozzarella cheese cut into chunks may be substituted.


  1. Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.
  2. Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.