Deli-style antipasto platter


  • 100g mixed marinated olives
  • 8 thin slices of prosciutto
  • 8 thin slices of salami
  • 8 thin slices of mortadella
  • 8 thin slices of double smoked ham
  • 100g marinated fetta, broken into bite size pieces
  • 100g semi-dried tomatoes
  • 100g Asiago cheese
  • 100g Ashed goats cheese
  • 100g Provolone cheese
  • 1 pkt lavoche bread
  • 100g mizuna lettuce

Deli-style antipasto platter

Arrange all items on a large serving platter.

Roll the meats and fan them out. Sit the olives and tomatoes on a little washed and dried mizuna lettuce for decoration.

Depending on how artistic you want to be, allow 15-30 minutes for arranging, as well as about 10 minutes for washing, peeling, chopping and slicing.

Serve with some sliced crusty bread or a crisp lavoche bread.


  • Antipasto means before the meal and can encompass any number of different deli item.
  • You can include any type of smoked or cured meats, mushrooms, artichoke hearts and roasted garlic.
  • This platter is for a party but if it’s an intimate small gathering, I would never have more than 4 items on the plate.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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