Meal Prep · Italian
Antipasto
Assemble a vibrant and flavorful Italian starter with fresh ingredients and authentic charm.
Ingredients
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Step-by-step- Prepare all ingredients by draining any liquids from olives, mozzarella, artichoke hearts, and sun-dried tomatoes.
- Arrange the mixed olives, fresh mozzarella, marinated artichoke hearts, roasted red peppers, and sun-dried tomatoes artfully on a large platter or wooden board.
- Add slices of aged provolone or Parmesan cheese, halved cherry tomatoes, and fresh basil leaves to fill out the platter.
- Drizzle the entire platter lightly with extra virgin olive oil and, if desired, a touch of balsamic glaze and red pepper flakes.
- Serve immediately with slices of fresh baguette or crusty bread on the side.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Carbohydrates | 25 g |
| Fat | 20 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store individual components (olives, cheeses, roasted vegetables) in separate airtight containers. Assemble fresh just before serving for best results.
Freezer Not recommended
Many antipasto components, especially fresh cheeses and vegetables, do not freeze well and will lose texture upon thawing.
Reheat Not applicable
Antipasto is typically served cold or at room temperature; reheating is not necessary or recommended.
Chef’s Corner
- Choose high-quality ingredients for the best flavor; artisanal cheeses, gourmet olives, and fresh produce make a significant difference.
- Vary textures and colors on your platter. Combine soft mozzarella with firm provolone, and bright red peppers with vibrant green olives for visual appeal.
- Prepare components ahead of time. Most items can be drained, sliced, or chopped hours before assembly, making last-minute prep a breeze.
- Serve at room temperature. Allow cheeses and marinated vegetables to sit out for about 20-30 minutes before serving to enhance their flavors.
