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Appetizer for an Italian Feast: Mixed Antipasto

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This recipe for a Mixed Antipasto Platter is not only delicious, it’s absolutely a show stopper, in terms of appearance. Your guests will be eager to dig in and decide which of the delicacies they like best.

Mixed Antipasto Platter

It’s a showstopper of a dish!

The Big Night

The title I originally gave this post, The Big Night, is a reference to a movie I enjoyed many years ago about two brothers who own an Italian restaurant in the 1950’s,  that is, sadly, about to go out of business. In order to keep from having to close the restaurant, they decide that a little publicity is in order. They invite the famous jazz musician, Louis Prima, to their restaurant to play, and to partake of their food, and hope thus to attract a crowd. Much of the movie shows the preparations that the brothers go through in order to be ready for The Big Night.

One of the brothers is an amazing chef, and one of the reasons I love this movie so much is the beautiful photography of food. I’m pretty sure this is one of the first pieces of cinematography where the food was the star. The chef slices and dices and chops and stirs, and I remember saliva pooling in my mouth, and longing welling up in my heart as I watched. (One caveat: I also seem to remember an adult moment or two in the film, so it’s not necessarily a family-friendly film. Still, I’ll say, it’s a movie I just adored for the aforementioned reasons.)

Due to the RAVE reviews I received from my guests, when I prepared this platter, I can heartily recommend this recipe. So, if you’re planning your own “Big Night”.

Recipe for a Mixed Antipasto

 I found this recipe on the Epicurious website ( It was originally published in Gourmet magazine in 1991. The only change I made to the recipe was to double the amount of marinade, and marinate each platter item separately, in individual ziplock bags.  That way, you can arrange a “composed” look to your antipasto platter. 


Mixed Antipasto Platter

Please: pin this on Pinterest.

Yield: 12 servings

Appetizer for an Italian Feast: Mixed Antipasto

Mixed Antipasto Platter

Antipasto is a delicious appetizer, perfect for any special gathering of friends and family, but especially an Italian feast.

Prep Time 30 minutes
Total Time 30 minutes


  • 2 large garlic cloves, minced
  • 1/4 c. balsamic vinegar
  • 1/4 c. red-wine vinegar
  • 1 teaspoon crumbled dried rosemary
  • 2 teaspoons dried basil, crumbled
  • 2 teaspoons dried orégano, crumbled
  • 1/2 teaspoon dried hot red pepper flakes, or to taste
  • 1 cup Extra Virgin olive oil
  • 3 large carrots, cut diagonally into 1/4-inch-thick slices
  • 1 small fennel bulb, cut crosswise into 1/4-inch-thick slices
  • 2 red bell peppers, roasted and cut into strips
  • 2 yellow bell peppers, roasted and cut into strips
  • 12-ounce jar pepperoncini (pickled Tuscan peppers), rinsed and drained well
  • 3/4 pound black or green brine-cured olives or a combination
  • 1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips
  • 3/4 pound marinated or plain bocconcini (small fresh mozzarella balls, available at specialty foods shops and some supermarkets)
  • 1/2 pound pepperoni or sopressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered
  • Fresh parsley, or basil, or rosemary for garnish


  1. MAKE THE MARINADE: In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
  2. TO PREPARE THE VEGETABLES: In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. 
  3. Place each ingredient in a separate Ziplock bag, and pour some of the marinade into each bag. Zip them closed so that they are airtight, folding out as much of the air as possible, for neat storage in your refrigerator.  Chill for at least 4 hours or overnight.
  4. Transfer the antipasto to a platter, garnish it with the chopped parsley or chopped fresh basil, or a little chopped fresh rosemary, and serve it at room temperature.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 461Total Fat: 41gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 47mgSodium: 1212mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 13g

Susan in the Boonies

Tuesday 10th of February 2009

Don't give me that much credit Cioppino woman.

We really SHOULD have made reservations for a condo on the beach with a kitchen, though. Imagine how much fun the two of us could have slinging hash together. Anne sounds like she, too, is quite the little chef, and I'm telling you, we could all make some magic together. Robin could make us some tortillas and bring the aprons and pot holders, if she goes into making those, too.

Perhaps our mansions in heaven will be adjacent...


Tuesday 10th of February 2009

Oh, and you have to stay away from my husband. I won him with some barbeque sauce, but now I'm feeling a little insecure.


Tuesday 10th of February 2009

Why do we live so far away from each other? How is that right? It isn't. It is evidence that there is pure evil in the world. Evil keeping me and you and your kitchen and all its magic apart.

We should have found a place with a kitchen and made you our slave for 4 days. NOW that would be a vacation. I doubt La Toque or The French Laundry, for that matter, has anything on you. And I mean that, my dear friend. I love you (and I hate you).

Missus Wookie

Monday 9th of February 2009

Oh the antipasto looks good - often my favourite part of hanging out and chatting is a beautiful bowl of nibbles.

And your lasagna comments made me laugh - Ewok asked to learn to cook my recipe (Laurel's Kitchen, my book of which is in a similar state to your Moosewood) and after making it announced, "That was hard work and very confusing." Ah, now you know why it wasn't a weekly dish in our house even if you asked.

He makes them up in foil pans now and takes them away to college :)


Monday 9th of February 2009

The antipasto is literally mouth-watering! I haven't had antipasto in ages. My Italian mother used to make it all of the time when we were growing up - holidays, parties, etc. I make lasagna regularly. It's always so yummy!I have never heard of that movie, but will now have to see if I can find it! Thanks for sharing the recipes!

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