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Greek Inspired Antipasto Platter | halfbakedharvest.com @hbharvest
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4.06 from 18 votes

Antipasto Platter.

Are you ready for snacks upon snacks upon snacks?!
Prep Time30 mins
Cook Time10 mins
Rest1 hr
Total Time1 hr 40 mins
Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: antipasto platter, artichokes, blue cheese
Servings: 8 Servings
Author: halfbakedharvest

Ingredients

  • 15-18 sweet cherry peppers
  • 4 ounces goat cheese
  • 1 pound assorted thinly sliced deli meats (I use 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
  • marinated feta recipe follows
  • marinated olives recipe follows
  • 1 cup homemade or store bought hummus + olive oil for drizzling
  • fresh basil + radishes + cherry tomatoes or other fresh veggies
  • apricots + strawberries + fig jam + honey or other fruits
  • fresh pita + pita chips + bread sticks or other breads/crackers

Marinated Feta

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

Marinated Olives

Instructions

  • Take the sweet cherry peppers and gently stuff them with the goat cheese.
  • Arrange all the ingredients on a large platter or wood cutting board. Drizzle a little olive oil over the hummus. Serve with assorted breads and crackers so people can mix and match their bites depending in their tastes.

Marinated Feta

  • Add the cubed feta, herbs and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.

Marinated Olives

  • Add the olive oil and garlic to a small saucepan and set over medium low heat. Bring the oil to a simmer and then reduce the heat to LOW. Simmer, for 10 minutes, stirring occasionally until fragrant. Remove from the heat, stir in olives. Add crushed red pepper to taste. Can be served warm or chilled. Olives can be stored in a glass jar in the fridge for up to 1 week.

Nutrition

Carbohydrates: 22g | Protein: 31g | Fat: 63g | Saturated Fat: 19g | Cholesterol: 92mg | Sodium: 2422mg | Potassium: 827mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1995IU | Vitamin C: 201mg | Calcium: 352mg | Iron: 3.9mg