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Italian Mixed Antipasto


In Italy, it is very common to start the meal sharing a plate of mixed antipasto, especially when eating out.

For the curious ones, the term Antipasto comes from anti (before) and pasto (meal) not top be confused with pasta, which instead literally means dough, noodle or pastry.

An antipasto misto, a plate with mixed antipasto items, normally includes a variety of finger food items such as brine or pickled vegetables, olives, cured meats, cheese, bruschetta or crostini, roasted vegetable and more.

The following is an easy way to create an authentic Italian antipasto platter.

Ingredients and Instructions:
  • sliced Italian salame

  • capocollo or soppressata

  • Italian prosciutto (uncooked, salt cured ham)

  • green olives, pitted

  • black olives, pitted

  • pickled carrots, cauliflowers, celery

  • pickled onions

  • bruschetta

  • Mozzarella cheese

  • cherry tomatoes

  • toothpicks

  1. Arrange the meat alternating slices of salame, capocollo and prosciutto all around the edge of a large plate.

  2. Slice the mozzarella cheese and arrange in the same fashion, slightly overlapping the slices of meat.

  3. Use the toothpicks to make some mini skewers, alternating black olives, cherry tomatoes and green olives. Arrange between the slices of cheese.

  4. Drain the pickled vegetables and place in the centre of the plate.

  5. Make the bruschetta using the instructions of the Italian Bruschetta Recipe and arrange on a separate plate.

  6. Place both plates at the center of the table and let people help themselves, while waiting for the rest of the meal to be ready.


Buon appetito!

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Content copyright © 2013 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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