Perfect for a party or gathering, this Antipasti Italian Charcuterie Board is full of meats, cheeses, and vegetables. A great way to serve up an appetizer or snack for everyone to munch on!
Why You Will Love This Recipe
An Antipasti Italian Charcuterie Board, also known as an antipasto platter, is a popular appetizer or starter dish in Italian cuisine.
This charcuterie board recipe is full of Italian antipasti flavors.
Italian antipasti is bite sized portions served as the first course of a meal. Antipasti is plural for antipasto and simply means there are many bites!
It typically consists of an assortment of cured meats, cheeses, olives, pickled vegetables, and other small bites.
This visually appealing and flavorful spread is often served before the main course at Italian meals or as part of a larger spread at gatherings and parties.
This appetizer is versatile and can be customized to suit your preferences and the season, making it a perfect option for entertaining or enjoying a taste of Italy at home.
The fun part of a charcuterie board is being able to adapt things based on your preference, and what you can find!
Skip anything below if desired and choose the items that speak to you and what you think your guests will love!
Below I have listed what I included in the board pictured, plus some other options you can choose from.
Here are the ingredients I used for this charcuterie board:
Cheese (select 3-5 depending on group size):
- Fontina: A semi-soft, mild cheese that melts beautifully.
- Asiago: A complex, sharp, and nutty cheese.
- Parmesan: Aged Parmigiano-Reggiano or Pecorino Romano, often shaved or cut into chunks.
- Other options include:
- Mozzarella: Fresh mozzarella or bocconcini pairs well with tomatoes and basil.
- Gorgonzola: A creamy blue cheese with a pungent flavor.
- Provolone: A semi-hard cheese with a tangy taste, often aged.
Meats (select 3-5 depending on group size):
- Salami: Various types of salami, such as Genoa, soppressata, or Milano, provide a mix of flavors and textures. I like to use a dry salami.
- Prosciutto: Thinly sliced, dry-cured ham with a delicate, salty flavor.
- Capicola (also called Coppa): A dry-cured pork shoulder or neck, typically sliced thinly.
- Other options include:
- Bresaola: Air-dried, salted beef, usually sliced paper-thin.
- Mortadella: A smooth-textured Italian sausage or cold cut, often dotted with pistachios.
Accompaniments (select as many as desired):
- Dried Apricots
- Rosemary Grissini: From our blog! Thin and crunchy breadsticks traditional in Italy. We also have a Roasted Garlic Grissini recipe!
- Marinated Mozzarella Cheese Balls: A way to add amazing flavor to a fresh, soft cheese. These are best when they can marinate overnight!
- Blue Cheese Stuffed Olives – Simple and packed with flavor!
- Marinated Olives
- Pickled Vegetables: Such as artichoke hearts, peppers, or Giardiniera (Italian mixed pickled vegetables, often featuring carrots, cauliflower, and peppers)
- Roasted Nuts
- Fresh Fruit: Such as grapes, fresh figs, pear, or apple
To assemble an Antipasti Italian Charcuterie Board, arrange these components on a large platter or wooden board, creating an inviting and visually appealing display.
You can get creative with your arrangements, aiming for a balance of colors, textures, and flavors.
Garnishing with fresh herbs such as rosemary, thyme, or basil is a great way to bring some color and aroma.
Italians call a collection of meats “salumi.” A collection of various foods such as meats, cheeses, and more is called “antipasti.”
You will want to feature Italian meats such as prosciutto, salami, and capicola, Italian cheeses such as asiago, Parmesan, and mozzarella, and other items such as olives and grissini breadsticks.
Italians eat salumi, or antipasti, regularly.
Charcuterie focuses more on meat. Antipasti is more of a balance of various items.
More Italian Antipasti Recipes
Antipasti Italian Charcuterie Board
Cheeses – (3 ounces total per person) Option Include:
- Parmesan cheese
Meats – (3 ounces total per person) Options Include:
- Select 3 cheeses, 3 meats, and 3 accompaniments for 8-10 people. Use more or less of anything as desired based on your group preferences.
- Arrange each item on a large wood board or serving platter. I like to start with the cheeses as they are larger, followed by the meats, then the accompaniments in small bowls as needed.
- Serve with cheese knives or small knives and spoons for serving.