A delicious combination of Italian meats, cheeses, and grilled veggies drizzled in a zesty Italian herbed oil. It’s the perfect nibble board to gather around and takes mere minutes to put together!
The Perfect Gathering Dish
I love posts like this as I’m all about the nibbles; the small bites. I’m that person who when they go out to eat would rather order a few appetizers than an entree. I like the variety; the grazing if you will. For this platter you’ll need the following:
- Assorted Italian Meats – prosciutto, stick salami, soppressata
- Italian Cheeses – fresh mozzarella, parmesan
- Grilled Veggies – asparagus, zucchini, peppers
- Additional Veggies – cherry tomatoes, pepperoncini, stuffed cherry peppers, artichokes
- Crusty Bread
- Italian Herbed Oil
It All Starts With Quality
As y’all know, I’m SUPER finicky when it comes to what products I use. Corto Olive Oil has some of the best olive oil I’ve ever had. It’s so light, clean, and fresh. When you can put someone in a cup, sip it and taste an amazing clean olive oil taste, then you know you have a superior product!
That’s Corto for me! I’ve been using it for years and it’s my absolute favorite!
Make the Italian Herbed Oil
Now I get the larger FlavorLock Boxes of this oil as I go through it almost as fast as I do pizza dough. It’s my absolute favorite. What I love about these boxes is that it keeps the oil protected from harmful UV light all while keeping the oil fresh.
- Fill a glass jar or jug with oil, add in the herbs, and whisk to combine.
- That’s it! Seriously, it’s so amazing!
If you want to make bigger batches of this oil, put it in a dark-colored bottle that has a seal. I LOVE these bottles personally!
Grab Your Veggies For The Grill
You can use any veggie you want as long as it can stand up to being grilled. I went with what I had on hand – zucchini and asparagus. However, I’ve also done it with thick-cut mushrooms, eggplant, and yellow squash.
- Slice the zucchini into 1/2″ thick rounds. Chop off the bottom woody parts of the asparagus.
- Drizzle some of the Italian Herbed Oil over top of each veggie, gently tossing to coat all sides.
- To a preheated grill at 400F, place the veggies on the grate and grill for about 2-5 minutes per side.
- Cook them until they are slightly tender but still have some bite to them. Limp veggies aren’t wanted here.
- Remove them from the grill and set aside. *Note: if you wanted, you could sprinkle them with a bit of grated Parmesan cheese as soon as they come off of the grill.
Start Assembling Your Italian Antipasto Platter!
To a large serving platter start to add your items. There honestly is no right or wrong way to add stuff. This is how I do it:
- Start by adding any bowls to the platter. You want your bigger, bulkier items first.
- Next, I added the grilled veggies, some hard cheese, and tomatoes.
Finishing Touches
You’re almost done!
- Next, add in the assorted Italian meats, artichoke hearts, stuffed cherry peppers, roasted peppers, and pepperoncini.
- I tend to reserve some of the grilled veggies to the end that way I can build them up higher.
- The last thing I do is drizzle more of the Italian Herbed Oil over top of everything.
Let’s Get Our Grazing On!
I’ve lost count of how many times I’ve made this dish. The beauty of these types of grazing boards is they can be anything you want on it. Some other items you can add:
- Olives – any variety
- Grilled eggplant, mushrooms
- Various kinds of cheese
- Meats – mortadella, pepperoni, capocollo
- Nuts – Marcona almonds
- Fruits – Figs, grape clusters
- Bread & Crackers – crostini, breadsticks, focaccia
How to Make an Italian Antipasto Grazing Platter
A delicious combination of Italian meats, cheeses, and grilled veggies drizzled in a zesty Italian vinaigrette. It’s the perfect nibble board to gather around and takes mere minutes to put together!
- Prep Time: 20
- Total Time: 20 minutes
- Category: appetizers, easy recipes, finger food, party food, snacks
- Method: Grilled and no cook
- Cuisine: appetizers, easy recipes, finger food, party food, snacks
Ingredients
Italian Herbed Oil
- 3/4 teaspoon red pepper flakes
- 1 teaspoon fresh ground black pepper
- 2 teaspoons oregano
- 1 1/2 teaspoons basil
- 2 teaspoons garlic powder
- 1 1/4 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 2 cups Corto Olive Oil
Platter
- 2 zucchini, cut into 1/2” rounds
- 1 pound pencil asparagus, ends trimmed
- 1 jar, of drained roasted red peppers
- 1 jar, of marinated artichoke hearts, drained
- 1 jar, of sweet stuffed cherry peppers (I stuffed mine with Boursin)
- 1-pint baby heirloom or cherry tomatoes
- 8 ounces fresh mini mozzarella balls
- 4 ounces aged parmesan cheese, roughly cut
- 7 ounces each prosciutto and sopressata
- Assorted stick salamis, sliced into 1/4” discs
- Crostini and Crackers
Instructions
- To a jar or container, add all of the herbed oil ingredients and whisk to combine; set aside.
- Grill the zucchini and asparagus. Drizzle 2-3 Tablespoons of the herbed oil over top gently mixing to coat them. On a preheated grill at 400F, add the veggies and grill for 2-5 minutes on each side until just slightly tender. Set aside.
- To assemble the platter, place the fresh mozzarella balls into a bowl, and drizzle over 2-3 Tablespoons of herbed oil. Mix to combine. Place the bowl onto the platter,
- Next add most of the grilled veggies, tomatoes, parmesan, assorted meats, artichoke hearts, stuffed cherry peppers, pepperoncini, the rest of the grilled veggies, and the roasted peppers.
- Finish it off by drizzling more of the herbed oil all over the platter. Pour the remaining oil into a bowl for dipping.
- Serve with crostini, breadsticks, and crackers.
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