Whenever I’m doing an Antipasto Platter, I start with great-quality ingredients. I like to assemble a few and dress a few.

For example, the artichokes can be tossed with strips of roasted red peppers. The cantaloupe and breadsticks are wrapped with delicious cured meats.

Keeping the same items together gives a more uniform look. I also always try to utilize herbs in my garden. Here I’m using fresh basil as a garnish for the platters.

I simply dress the grape tomatoes with *E.V.O.O. and a sprinkle of Kosher salt.

What’s great about this is that all the ingredients are store-bought. This makes these platters quick and easy to put together. For the seasoned Bocconcini, my recipe is simple. I doubled the recipe below for my platters in the pictures you see above.

Prep Time: 45 minutes
Yields: 12 to 16 servings
Equipment: 2 large serving platters, chef’s knife, medium-sized mixing bowl

Ingredients For Marinated Bocconcini:
1 tub (18 to 20 ct.)  Bocconcini drained and dried
2 tablespoons of *E.V.O.O.
1 teaspoon of red pepper flakes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of dried parsley flakes
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper, freshly-ground

Ingredients for the Antipasto Platters:
2 pints of red grape tomatoes
3/4 pound of Genoa salami, thinly sliced
1 (3-ounce) box of Alessi Bread Sticks
1 cup of Kalamata olives, pitted and sliced
1 (19-ounce) jar of Flora long-stem artichokes
1 (16-ounce) jar of Mezzetta roasted red pepper strips
2 whole cantaloupes, seeded and sliced
12 slices of Prosciutto, thinly sliced
18-20 ct. Marinated Bocconcini
Garnishes:
2 tablespoons of dried parsley flakes
10 sprigs of fresh basil

Instructions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix.

Wrap a prosciutto slice around each wedge of cantaloupe.

Setting up is totally up to you. I like to arrange mine with similar ingredients placed together on the platter, as seen in the above pictures.

There you have it, my Antipasto Platters Made Easy.

Notes:
1) *E.V.O.O. is the acronym for Extra Virgin Olive Oil.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/