Antipasto Platter
Sides & Sauces

Antipasto Platter

December 20, 2019
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Create a STUNNING Antipasto Platter as your centrepiece for your next gathering.

My step by step instructions will show you how to arrange your platter to create a ‘flow’ which allows the eye to easily navigate its way around the board.

Antipasto Platter

Forget the bowls, plates and cutlery and break out the antipasto platter. They are an easy way to get a party started and usually don’t require you to do any cooking.

While not having to actually cook anything sounds enticing, making a platter look attractive and appealing does require some thought and preplanning. It takes more than just plonking ingredients onto a board. But it’s fine, l’ve done all the thinking for you.

However, if prefer to go ‘rogue’ and experiment with your own design, l provide you with all the pointers and tips you need to create a gorgeous platter.

By the way, chopping the top and base of my board in the photos below isn’t due to my artistic flair. My board is BIG and as it was, l had my tripod extended as far as it could go AND l was standing on a chair. This is where a drone would come in handy.

How to Create a Stunning Antipasto Platter

  • Choose an attractive board. For the most part, it will be buried under all the food, but l still think a nice looking board really sets off the platter. My board measures 40 cm/16″ in diameter.
  • Assemble the platter on the table it will be served from. Trying to transfer a platter from one location to another requires the nerve and balancing skills of a tight rope walker. Don’t do it!
  • Anchor the board with cheese. This will automatically create sections for you to place the ingredients. For this board, l used 2 cheese wedges and a bunch of grapes to create sections.
  • Select a centrepiece. I’ve chosen a little bowl of hummus sprinkled with paprika and drizzled with oil. If you choose to include a dip, select one that’s thick so it can easily stay on a cracker.
  • Variety, variety variety. Having a wide selection of ingredients makes for an interesting and colourful platter. Here’s my selection. Cured meat: prosciutto and salami. Cheese: cheddar, gouda, swiss and baby bocconcini. Fruit: Olives (Kalamata and green olives), cherry tomatoes, blueberries, strawberries, grapes and dates. Pickles: cornichions (mini gherkins). Dips: hummus.
  • Fill the board to the edges and don’t leave large gaps. The most effective looking boards are those that look abundant and generous. I think l could have done a better job of filling my board a bit closer to the edges but was nervous about transferring mine from the floor (for a photo) to a table (l know, l broke my own rule).
  • Work within your budget. You don’t have to spend big to make a beautiful platter. My platter cost $A72 and is suitable for 10 people; that’s roughly $A7 per person (that’s a bargain). You can substitute any of the cured meat or cheeses with less expensive varieties and add another dip or two to help keep costs down.

I deliberately didn’t add crackers to my board, but you certainly could. I like to break out the crackers at the last minute, keeping them dry and crunchy until required.


Preparation Time: 20 minutes
Servings: 10


  • 1 wedge Castello Blue Cheese (or similar)
  • 1 wedge Gouda, Cheddar or Jarlsberg
  • 1 medium bunch of green grapes
  • 100 g/3.5 oz green olives
  • 200 g /7 oz Kalamata olives
  • 20 cornichons (baby gherkins)
  • 15 slices prosciutto
  • 1 x 200g tub hummus (store bought)
  • 1 tsp oil
  • 1/2 tsp paprika
  • 15 slices salami (note 1)
  • 10 slices Swiss cheese (note 2)
  • 1 punnet strawberries
  • 8 fresh dates
  • 1 punnet cherry tomatoes (you may not use all)
  • 1 x 200 g tub baby bocconcini (you may not use all)
  • 1 punnet blueberries


  1. Thread 12 cherry tomatoes and 12 baby bocconcini onto toothpicks. One tomato and one baby bocconcini per toothpick. Set aside.
  2. Place the wedges of cheese and grapes on the board to create 3 sections.
  3. Add a bowl of hummus, drizzled with oil then sprinkled with paprika. Place bowl a little off centre of the board. I do this because l want the cured meat and Swiss cheese to swing around the bowl.
  4. Left side of platter: Add the olives and cornichons.
  5. Mid -section: Add the rolled up prosciutto, salami and Swiss cheese, starting from the top of the board and working your way down in a wavy line.
  6. Right side of platter: Place cherry tomato and baby bocconcini skewers and strawberries on either side of the grapes. Add the dates.
  7. Scatter the blueberries on top.
  8. Have crackers on hand for dipping into the hummus.


  1. As salami is round, it won’t easily stand upright on the platter. I cut the bottom of each salami slice to give them a flat base to ‘stand’ on.
  2. I fold my Swiss cheese slices in half then l roll them up, otherwise they would be too tall.

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