Antipasti Platter


71 people made this

About this recipe: This is a beautiful dish that's always a hit! This is a layered antipasti plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking. Serve with fresh ciabatta or crusty bread. Enjoy!


Serves: 20 

  • 2 heads iceberg or romaine lettuce
  • 225ml (8 fl oz) Italian salad dressing
  • 500g (1 lb) thinly sliced dry cured Italian ham
  • 900g (2 lb) Taleggio or other Italian cheese, sliced
  • 225g (8 oz) hard salami, thinly sliced
  • 100g (4 oz) pepperoni, thinly sliced
  • 100g (4 oz) prosciutto, thinly sliced
  • 100g (4 oz) roast beef, thinly sliced
  • 85g (3 oz) fresh mushrooms, sliced
  • 170g (6 oz) marinated artichoke hearts
  • 195g (7 oz) jarred roasted red peppers
  • 170g (6 oz) black olives, sliced
  • 170g (6 oz) pickled mild green chilli peppers, from a jar, sliced
  • 140g (5 oz) pimento-stuffed green olives, sliced
  • 85g (3 oz) Gorgonzola cheese, crumbled
  • 226g (8 oz) mozzarella cheese, sliced
  • 200g (7 oz) grated Parmesan cheese
  • fresh chopped Italian herbs to garnish

Prep:45min  ›  Ready in:45min 

  1. Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. Drizzle desired amount of Italian salad dressing on top. Layer with dry cured Italian ham and Taleggio cheese.
  2. Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and hard salami.
  3. Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef.
  4. Layer with mushrooms, artichoke hearts, roasted red peppers, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired.
  5. Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until serving. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.

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Reviews (2)


Very simple but sooo colourful and has the 'wow' factor! - 25 Oct 2011


Looks wonderful, you're guaranteed oohs and aahs when you serve this up. Serve with tear and share bread, olive oil and balsamic vinegar, and a bowl of hoummos. - 26 Aug 2013

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