Antipasto Platter

Total Time

Prep: 10 min. + chilling


16 servings (3 qt.)

Updated: Dec. 13, 2023
We entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois


  • 1 jar (24 ounces) pepperoncini, drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups halved fresh mushrooms
  • 2 cups halved cherry tomatoes
  • 1/2 pound provolone cheese, cubed
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 bottle (8 ounces) Italian vinaigrette dressing
  • Lettuce leaves


  1. In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, provolone cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
  2. Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.
Antipasto Platter Tips

What else can you put on an antipasto platter?

When it comes to antipasto platters or charcuterie boards, the sky is the limit. Whatever dried fruits you have on hand would be good to have on the side. Almost any type of nut is a welcome addition—toast the nuts first so they’ll have the most flavor possible. Fresh fruits, like apples, pears, grapes, apricots and berries, also work well on an antipasto platter. For fruits that turn brown quickly, like apples and pears, you will want to toss them in a little lemon juice mixed with water after you slice them.

Do you have to line the platter with lettuce before putting the antipasto mixture on top?

As long as your board or platter is clean and food-safe, there is no reason to put lettuce down first. In fact, it will look more sophisticated without the lettuce.

How far in advance can you make an antipasto platter?

This particular antipasto platters comes together quickly but it’s best to leave time for the marinade to soak in. You'll want to let it sit for at least 30 minutes, though a few hours would be even better.

James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

1 cup: 178 calories, 13g fat (4g saturated fat), 15mg cholesterol, 852mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 6g protein.