Easy Antipasto Plate

antipasti plate w text

For Father’s Day this year, I planned a day of food for Drew while he watched golf on the couch.  He is a HUGE fan of cheese and cured meats, so an antipasto plate was a great way to kick off the day’s foodie festivities.  Antipasto literally means “before the meal” and the great thing about an antipasto plate is that it doesn’t have to be complicated.  It is a perfect dish to pull together in a hurry on a busy work day if you are having friends over for dinner or headed to wine night with the girls.  If you’re at the grocery store, you can find everything you need for an antipasto plate without ever leaving the deli.

The key to a nice antipasto plate is to keep it colorful with a good blend of cheeses, meats, and marinated vegetables.  I started my antipasto plate with Boars Head Sopressata, which is a dry Italian salami.  I also had Boars Head Honey Roasted Turkey Breast for another meat component.  I had three cheeses – a soft fresh mozzarella, a creamy brie, and a firm apple smoked Gouda.  For the marinated vegetables, I had roasted rep peppers, pepperoncini and marinated French olives.  The plate needed something else creamy, so I added roasted garlic hummus.  For the crunch, the plate got fresh baby carrots and Wheat thins.  I garnished the dish with some fresh herbs, which was the only thing remaining on the plate at the end, so I would say “job well done, Amanda”.  Color my man impressed!

Easy Antipasto Plate

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4 servings

An antipasto plate can pull together lots of great flavors and serve as your welcome mat to a great dinner party.



  1. Place each ingredient on a plate in a colorful display. Serve with complementary wine or sparkling wine.

If you like how easy this antipasto plate is to pull together, here are a couple more easy appetizers for your next party:

grilled corn salsa

Grilled Corn & Black Bean Salsa

Prosciutto wrapped goat cheese stuffed figs2

Prosciutto Wrapped Goat Cheese Stuffed Figs

rosemary & salt chips2B

Rosemary & Sea Salt Baked Chips

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  1. […] change it up a bit every now and then to please my peeps.  On Father’s Day we made Drew an antipasto plate and for that I picked up some Sopressata at the store.  From the moment I said […]

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