Say no to boring dip platters and lift your antipasto game this year. There’s no need to stick to the status quo with these exciting dishes!
In Italian, antipasto means ‘before the meal’. And while it’s traditionally seen as a starter, Australians are getting creative and turning these simple appetizers into full-fledged meals – perfect for entertaining guests of all kinds.
Some of the first things that come to mind when you are shopping for ingredients include cheese, deli meats and crackers. But whether it’s a quiet cheese and wine night with the girls or a boozy birthday brunch with extended family and friends, you can customise your antipasto platter to suit the mood.
Here are 5 ways to make a sharing plate more exciting and become a trend setter among your guests:
Bread
Italians love bread and a crusty ciabatta or fresh baguette is the perfect antipasto accompaniment. You can smother it in cheese, drizzle it in olive oil or dip it in pesto to fill up the platter and make it more substantial.
If you really want to impress your guests, skip the bakery and make the bread at home so they can smell it baking as they walk into the room and eat it while it’s warm (yum). Or, take this to the next level with cheesy pull apart bread, full of herbs and garlic, and perfect for the kids at the table to enjoy.
Roasted Vegetables
Your typical antipasto platter is probably home to some classic crudités already, such as chopped up celery and carrot sticks. But have you ever thought about adding roasted or marinated veggies such as sun-dried tomatoes, roasted red peppers and baked eggplant slices? Covered in Italian oils and herbs, these will add flavour to your platter, while making it look more authentic.
Fruit
While an antipasto platter is traditionally savoury, there are no rules saying that you can’t add fruit. In fact, we encourage it. The bright green of the grapes and the red of the strawberries will add a pop of colour to your beautifully decorated sharing plate, creating a wow factor for your guests. We recommend using a combination of fresh and dried fruits including apricots and dates – and don’t forget the soft crunch of nuts including cashews, almonds and pistachios. You can even combine some of these fruits with cold meats for a sophisticated touch – from our experience, prosciutto wrapped figs are always a hit!
Something sweet
Whether it’s a chunk of honeycomb, a small pot of cherry syrup or block of dark chocolate, having something sweet will add something extra to your share platter, so you’ll be able to cater for the sweet tooth in your friendship group.
The perfect pairing
Don’t forget to pair your antipasto platter with a glass of wine. We recommend a sweet white wine such as a Reisling or Gewurztraminer, but you can always reach for a rich red such as a Merlot.
Find our molten camembert recipe here.
FAQs
Focus: Antipasto is a platter that contains a combination of cured meats, cheeses, vegetables, and other complementary items, whereas charcuterie is primarily focused on cured meats. Origin: Antipasto originated in Italy, while charcuterie is a French term.
What is the difference between charcuterie and antipasto platter? ›
Focus: Antipasto is a platter that contains a combination of cured meats, cheeses, vegetables, and other complementary items, whereas charcuterie is primarily focused on cured meats. Origin: Antipasto originated in Italy, while charcuterie is a French term.
What is the best method of cooking or preparing an antipasto platter? ›
How to Build an Antipasto Platter
- Pick a centerpiece. I chose my bowl of marinated baby mozzarella cheese for the recipe photo, and a bowl of roasted red peppers for our video day. ...
- Stagger the small bowls. ...
- Arrange the cheese blocks. ...
- Arrange the cured meat. ...
- Fill in the gaps. ...
- Serve.
Antipasto is the singular term (an antipasto), while antipasti refers to the collective or plural (a platter with different kinds of antipasti). If you're referring to a single appetizer, like a piece of cheese or bread, call it an antipasto.
What is Italy's typical antipasto? ›
In the central region of Tuscany, crostini are common, while in the southern region of Calabria, you're sure to find fresh mozzarella or 'nduja. In general, traditional antipasti include cheese, cured meats, olives, marinated or pickled vegetables, and bread or crackers.
What are the 3 kinds of charcuterie? ›
Charcuterie is divided into three types: forcemeats, sausages and salumi, an Italian word for “salted meats,” which includes preserved whole cuts of meat. Forcemeats are spreadable mixtures of meat and offal (organ meats) like rillettes, pâtés and terrines.
What do you eat with antipasto platters? ›
5 dishes that will transform your antipasto platter
- Bread. Italians love bread and a crusty ciabatta or fresh baguette is the perfect antipasto accompaniment. ...
- Roasted Vegetables. ...
- Fruit. ...
- Something sweet. ...
- The perfect pairing.
The Different Types and Purposes of an Antipasto
- Antipasto.
- Primo: pasta, rice, gnocchi, soups.
- Secondo: meat, fish, vegetarian.
- Contorno: side dish.
- Dolce: pastry, dessert.
The Appetizer Course
In English, we call these appetizers. For the French, they are the hors d'oeuvre. They are called antipasti in Italian, where they can be served hot or cold, cooked or raw.
What should go on a charcuterie board? ›
In my experience I believe there are 7 main elements, must-haves for a perfect Charcuterie board.
- Meat.
- Fruit/Veggie.
- Cheese.
- Bread/Crackers.
- Extra's (fillers)
- Olives.
Perhaps the most popular Italian appetizer, antipasto is a dish made up of a variety of different Italian favorites.
What do Italian people eat after the antipasto? ›
After antipasto, you might opt to have either only a primo or only a secondo instead of both. Often, one dish of pasta suffices at dinnertime. Or you might have a chicken cutlet or pork chop. A piece of swordfish or salmon are other common options.
Is prosciutto an antipasto? ›
Antipasto is traditionally the first course of an Italian meal, but why not turn it into the main event. We use a winning combination of Mediterranean ingredients like prosciutto, mozzarella, and olives served over arugula. A quick-to-make vinaigrette and homemade croutons (bonus, there's minimal prep!)
What is the Italian version of charcuterie board? ›
Layers of fresh mozzarella, thick sliced heirloom tomatoes, fresh basil, extra-virgin olive oil, balsamic glaze, and a sprinkle of sea salt. FRUIT. Red seedless grapes are a beautiful addition to an Italian cheese board. You can also add green grapes.
Why is it called an antipasto platter? ›
When you sit down to an Italian meal, the traditional first course is “antipasto” (plural: antipasti). The term is derived from Latin “ante” (before) and “pastus” (meal, pasture). Artfully conceived, antipasto presentations are generally colorful and boast many diverse items, to get people excited for the meal.
Do Italians do charcuterie boards? ›
The charcuterie board is one of the most important elements of the traditional appetizer in Southern Italy and Calabria, which is characterized by the presence of both hot and cold dishes.
What makes a charcuterie a charcuterie? ›
Charcuterie is just a fancy word for cured meat. The word derives from French origins in the 15th century, when people used every last bit of the meat and left nothing to waste. The meat was then put through a preservation process of curing and often formed into some sort of sausage or dry-aged meat.
