Antipasto whip up recipe - ReCiPes

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Stock Foto Antipasto whip up

If you are waiting for guests for dinner while the meat is in the oven, put the antipasti on the table. This is an Italian-style appetizer that is usually served before the main course. Guests usually adore when in front of them a large selection of small goodies. The main focus of this antipasti will be on Italian meat delicacies. Spread their thin slices on a beautiful board: prosciutto, mortadella, capicola, pepperoni, sopressatu. Several types of cheese will complement this abundance of meat and sausages, but do not forget about vegetables. Olives, baked peppers, slices of fresh cucumbers, canned artichokes – all will do.


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Time: 20 minutes.
Complexity: easy
Servings: 12

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 170 gr fresh mozzarella
  • 110 gr. thin prosciutto slices
  • 110 gr. thin slices of mortadella
  • 110 gr. thin slices of capicola
  • 1 piece (150-170 gr.) Asiago cheese or aged provolone
  • 1 small stick of compressata (dry Italian sausage)
  • 1 small pepperoni stick
  • 110 gr. (1 small jar) of marinated artichoke cores
  • 110 gr. black olives in oil
  • 110 gr. (1 small can) canned pepperoni peppers
  • 170 gr or 2 baked sweet peppers
  • 1 bunch fresh basil
  • 1 tsp chopped garlic
  • 2 tbsp. l olive oil
  • 1 seedless cucumber, thinly sliced

Recipes with similar ingredients: cucumbers, sweet peppers, olives, mozzarella cheese, asyago cheese, pepperoni peppers, artichokes, sopressata, capicola, mortadella sausage, pepperoni sausage, basil

Recipe preparation:

  1. Prepare two cutting boards: one for work, the other, beautiful, for serving. Expand all the meat and cheeses and place them next to the beautiful board.
  2. Put fresh mozzarella in a small dish and place on one corner of the board.
  3. Fold the prosciutto into tubes, fold the mortadella in half 2-3 times, fold the capicolla into the horn and beautifully lay it out on a board. There is no strict sequence of serving meat delicacies, just improvise.
  4. Slice a little each cheese, sopressatu and pepperoni and put on a board between the folded pieces of meat. Place artichoke cores, olives, pepperoni and baked peppers on the board.
  5. Lastly, mix a few finely chopped basil leaves with chopped garlic and olive oil. Sprinkle dressing all over the board. Garnish with whole basil leaves and serve with sliced ​​cucumber instead of crackers.

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