Make it A Fancy Friend Date With This No-Cook Antipasto

Name: Make it A Fancy Friend Date With This No-Cook Antipasto
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pc anchovy filet, in oil; 1 tbsp capers; 1/2 tsp dried basil; 1/2 tsp dried parsley; 1 pc garlic clove, minced; 1/2 cup green olives, pitted; 1/2 cup Kalamata olives, pitted; 1/4 cup Lady’s Choice Real Mayonnaise; 1/2 tsp lemon juice; 1/2 tbsp Dijon mustard; for garnish fresh parsley and sliced olives; 150 g mortadella; 150 g prosciutto; 150 g salami; 150 g capicola; 150 g Parmigiano-Reggiano or Pecorino romano, crumbled; 150 g baby marinated mozzarella or burrata; 150 g provolone or gorgonzola; 1/4 cup nuts like almonds or walnuts; 200 grams or 300 grams fruit of your choice, like grapes, oranges, kiwis, or strawberries; 1/4 cup dried fruit of choice; 1 pc large crusty bread cut into small squares or triangles

You don’t have to cook up a storm to make a memorable meal for your friends this International Day of Friendship. Instead, whip up this antipasto platter using Italian cured meats and cheeses you can easily buy from the deli.

If you’re like most people, you might be wondering what an antipasto is and what the difference is with the more popular charcuterie boards. In the purest sense of the words, antipasto comes from Italy and translates to food eaten before a meal. It’s like an appetizer that’s composed of Italian meats, cheeses, and appetizers unique to regions in Italy. Charcuterie refers to a specific way of curing meat in France and by that definition, is all meat. However, as food continues to evolve, charcuterie boards and antipasto tend to be interchangeable, at least in terms of how people make it at home. For this particular recipe, our antipasto platter takes a page from Italy and focuses on Italian meats, cheeses, and vegetables. We also included an olive tapenade dip that’s made extra creamy and flavorful with Lady’s Choice Real Mayonnaise.

Tips

You can ask the deli to pre-slice your cheeses into a specific shape. You can ask for the soft cheeses to be whole or in wedges, harder cheeses to be cubed, and other ones to be whole so that you can crumble them at home yourself.

10 min.
6 People
Easy

Ingredients

Olive Mayo Tapenade

1 pc anchovy filet, in oil
1 tbsp capers
1/2 tsp dried basil
1/2 tsp dried parsley
1 pc garlic clove, minced
1/2 cup green olives, pitted
1/2 cup Kalamata olives, pitted
1/4 cup Lady’s Choice Real Mayonnaise
1/2 tsp lemon juice
1/2 tbsp Dijon mustard
for garnish fresh parsley and sliced olives

Antipasto Platter

150 g mortadella
150 g prosciutto
150 g salami
150 g capicola
150 g Parmigiano-Reggiano or Pecorino romano, crumbled
150 g baby marinated mozzarella or burrata
150 g provolone or gorgonzola
1/4 cup nuts like almonds or walnuts
200 grams or 300 grams fruit of your choice, like grapes, oranges, kiwis, or strawberries
1/4 cup dried fruit of choice
1 pc large crusty bread cut into small squares or triangles

Cooking Method

Olive Mayo Tapenade

Add all the ingredients in a food processor except for the mayo. Pulse until combined, making sure that bits and pieces of the olives are still whole and are not a homogeneous paste.
Add to a serving bowl and mix in the mayo. Garnish with fresh parsley and sliced olives on top, if desired. Set aside.

Antipasto Platter

Arrange your antipasto in a platter making sure to vary the sizes and cuts of cheeses as well as the manner of laying out the meats.
Serve with the prepared olive mayo tapenade and enjoy this delicious antipasto platter with friends.

Make this antipasto platter anytime you’re looking for a quick yet fancy dish to serve at a party.