Easy Antipasto by Rita Heikenfeld

Olive tree by Nickfraser
Olive tree by Nickfraser

CINCINNATI, OH (FOX19) - Need a stunning and delicious appetizer? Yet one that takes little fuss?  An antipasto tray fills the bill. It is not only appealing to the eye, but there's something on the tray for everybody. I first check out my pantry for canned veggies, beans, etc.

This is a great way to use up those that are near the expiration date.

Go to your olive bar and ask lots of questions. This will help in choosing the right ingredients for your budget and guests. I chose mostly olives without pits but do have some with pits. Make sure your guests know there may be pits in any olive!

Here's what is on my tray:

Start with lining the tray with greens, which act as anchors/bowls for your antipasto veggies and cheeses. Then roll salami and intersperse with mozzarella sticks around the OUTSIDE edge - this looks beautiful and actually helps keep the other items in place.

Baby beets

Olives with Herbes de Provence

Greek olives

Wrinkled oil brined black olives

Feta cheese stuffed olives

Olives stuffed with pimentos

Plain black olives

Grape tomatoes

Artichoke hearts

Sweet mixed veggies

Roasted garlic

Antipasto mix (this has salami, olives, pepperonci, etc.)


Roasted red peppers

Fresh yellow peppers

Mandarin oranges (really good in here!)

Tunisian hot mix

Italian salami

Cheddar cubes

Mozzarella Sticks and Mozzarella marinated in herbs and olive oil

Chick peas

Since prosciutto is expensive, I bought a few slices to garnish and folded them over on top of the antipasto. The nice thing about this recipe is that it can be assembled a day ahead.  For the sauce, I'll use Caesar salad or Italian salad dressing with fresh herbs stirred in. I drizzle the dressing on right before I serve it.  Oh and one more thing, a shower of freshly grated Parmesan on top is yummy, too.

Enjoy making your own antipasto!