Description

This vibrant Antipasto Platter is a delightful Mediterranean-style appetizer perfect for gatherings. Featuring a variety of cured meats, marinated cheeses, olives, fresh vegetables, and fruits, this platter offers a harmonious blend of flavors and textures. Highlights include sweet cherry peppers stuffed with creamy goat cheese, herb-marinated feta, flavorful marinated olives, and fresh mozzarella, all served with hummus and an assortment of breads and crackers. Easy to assemble and visually stunning, it promises a crowd-pleasing start to any meal.

Ingredients

Main Components

15–18 sweet cherry peppers
4 ounces goat cheese
1 pound assorted thinly sliced deli meats (prosciutto, soppressata, salami)
1 jar marinated artichokes
1 jar roasted red bell peppers
1 jar oil-packed sun-dried tomatoes OR sun-dried tomato pesto
8 ounces fresh mozzarella or buffalo mozzarella (rolled in fresh herbs)
1 cup homemade or store-bought hummus
Fresh basil, radishes, cherry tomatoes (or other fresh veggies)
Apricots, strawberries, fig jam, honey (or other fruits)
Fresh pita, pita chips, breadsticks (or other breads/crackers)

Marinated Feta

6 ounces block feta cheese (cut into 1/2 inch cubes)
1/4 cup fresh herbs (thyme, basil, oregano)
Pinch of crushed red pepper flakes
Olive oil (enough to cover the cheese, about 1/2 cup)

Marinated Olives

2 cups mixed olives (kalamata and green olives)
1/2 cup olive oil
6 cloves garlic (peeled)
Crushed red pepper flakes (to taste)

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Instructions

Stuff the Peppers: Gently stuff each sweet cherry pepper with goat cheese to create bite-sized cheesy treats.
Arrange the Platter: On a large platter or wooden cutting board, artfully arrange all main components including stuffed peppers, deli meats, marinated artichokes, roasted red bell peppers, sun-dried tomatoes, fresh mozzarella, hummus drizzled with olive oil, fresh veggies, fruits, and assorted breads or crackers.
Prepare the Marinated Feta: In an 8-ounce or larger glass jar, combine the cubed feta, fresh herbs, and crushed red pepper flakes. Pour enough olive oil over the mixture to fully cover the feta. Seal the jar tightly and refrigerate for at least one hour, or up to two weeks. Use crumbled feta as desired.
Make the Marinated Olives: In a small saucepan, combine olive oil and peeled garlic cloves. Heat on medium-low until the oil simmers, then reduce heat to low and simmer gently for 10 minutes, stirring occasionally to release garlic fragrance.
Finish the Olives: Remove the saucepan from heat, stir in the mixed olives, and season with crushed red pepper flakes to taste. The olives can be served warm or chilled and kept refrigerated in a glass jar for up to one week.
Serve and Enjoy: Serve the antipasto platter alongside the marinated feta and olives with fresh breads and crackers, allowing guests to mix and match their favorite flavor combinations.

Notes

For best flavor, prepare the marinated feta at least one hour ahead of serving.
The marinated olives are delicious warm or cold and can be made a day in advance.
Feel free to customize the platter with seasonal vegetables and fruits to your preference.
Use high-quality deli meats and fresh ingredients to maximize taste and presentation.
Store any leftovers of marinated feta and olives in airtight containers in the refrigerator.