Antipasto Platter.
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Half Baked Harvest · by Tieghan Gerard★ 4.1 (20)

Antipasto Platter.

NUTRITION · PER SERVING100M COOK
CAL 48%·PRO 58%
CARBS 50G21% OF CAL
9G FIBER0G ADDED0G INTRINSIC16G OTHER25G TOTAL SUGAR
FAT 73G68% OF CAL
13G SAT60G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful Italian-inspired board with cheeses, cured vegetables, olives, and bread. An impressive spread that requires minimal effort and works for any gathering.

startermediterranean
View the full recipe on Half Baked Harvest →

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Nutrition & ingredients

Ingredients

serves 8
  • 15-18 sweet cherry peppers
  • 4 ounces goat cheese
  • 1 pound assorted (thinly sliced deli meats (I use prosciutto + soppressata + salami))
  • 1 jar marinated artichokes
  • 1 jar roasted red bell peppers
  • 1 jar oil packed sun-dried tomatoes OR sun-dried tomato pesto
  • 8 ounces fresh mozzarella or buffalo mozzarella (rolled in fresh herbs)
  • marinated feta (recipe follows)
  • marinated olives (recipe follows)
  • 1 cup homemade or store bought hummus + olive oil for drizzling
  • fresh basil + radishes + cherry tomatoes (or other fresh veggies)
  • apricots + strawberries + fig jam + honey (or other fruits)
  • fresh pita + pita chips + bread sticks (or other breads/crackers)
  • 6 ounces block feta (cut into 1/2 inch cubes)
  • 1/4 cup fresh herbs (I like thyme (basil, oregano))
  • pinch of crushed red pepper flakes
  • olive oil (enough to cover the cheese)
  • 1/2 cup olive oil
  • 6 cloves garlic (peeled)
  • 2 cups mixed olives (I used kalamata and green olives)
  • crushed red pepper flakes (to taste)
PREP
30M
SODIUM
3538MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.