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The appetizer, Mediterranean

Italian antipasti board

An Italian antipasti board is a cold appetizer for 6 made with fine cured meats, mozzarella di bufala, olives and marinated artichokes. It takes 20 minutes of active work, everything is done right before guests arrive, and it comes together at the very last minute. It's very easy to make, costs around €4.20 per person, and the key is bringing the meats to room temperature and tearing the mozzarella by hand.

A big Italian style board, fine cured meats, olives, artichokes and mozzarella, everyone digs in, chats, and goes back for more.

Italian antipasti board
For
6 people
Work
20 min
Total time
20 min
Prep
Finished at the last minute
Difficulty
Very easy
Cost per person
€4.20
Calories per person
380 kcalcalculated by Kiloach, your weight coach

An antipasti board is really about the mix of textures, the melting fat of Parma ham, the softness of mortadella, the crunch of breadsticks, and the tangy brightness of marinated artichokes. Mozzarella di bufala brings a milky sweetness that balances the bolder cured meats and sun dried tomatoes. Nothing gets cooked, it all comes down to good ingredients and a thoughtful arrangement.

It's the perfect way to open an Italian style dinner with friends, a generous casual spread, or a relaxed family meal where everyone picks at their own pace. It works just as well in winter with a glass of red wine as outside on a summer terrace, and it buys you time to chat before moving on to the main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 3 steps, 43 min
  4. When it's time to serve 1 step

Everything comes together right before your guests arrive, pull the cured meats and mozzarella out of the fridge half an hour ahead so they regain their flavor, drain the jars and tear the mozzarella while you wait. Arrange the board at the very last minute, right as guests arrive or right before you sit down.

The ingredients

6 people

Butcher

  • Parma ham 200 g
  • Mortadella 150 g
  • Coppa or salami 100 g

Dairy

  • Mozzarella di bufala 250 g

Pantry

  • Green and black olives 200 g
  • Marinated artichokes 200 g
  • Sun dried tomatoes 100 g
  • Breadsticks 1 bunch
  • Olive oiloften in the pantry 2 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Arugula 50 g

Allergens Lactose

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the cured meats and mozzarella out of the fridge to bring them to room temperature. 30 min

    Keep the ham slices separated by their paper until the last moment so they don't dry out.

  2. Drain the olives, artichokes, and sun dried tomatoes, then spread them out in small bowls. 8 min

    Save a bit of their marinating oil, it's perfect for drizzling over the mozzarella.

  3. Tear the mozzarella into large pieces, season with a drizzle of olive oil and pepper. 5 min

    Tear it by hand rather than cutting it, the uneven surface holds the oil better.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the cured meats rolled or fanned out on a large board, along with the bowls, mozzarella, arugula, and breadsticks.

    Place the bowls first, then fill the gaps with the cured meats, the board looks more generous that way.

Our tips to get it right

  • Pick a board big enough that nothing overlaps, cured meats look better rolled or fanned out than stacked in a pile.
  • Play with texture across the three meats, thin slices of Parma ham, thicker slices of mortadella, and fine rounds of coppa or salami.
  • Always put out a bit more breadsticks and arugula than you think you need, they're the first things to disappear from an appetizer board.

The variations

  • Swap the coppa for spicy salami if your guests like bolder flavors.
  • For a vegetarian version, skip the cured meats and double the mozzarella, artichokes, and olives, then add roasted peppers.
  • For kids, set aside plain breadsticks, mozzarella pearls, and a few cherry tomatoes, skipping the olives and the stronger sun dried tomatoes.

What to serve it with

  • A glass of chilled Italian white wine
  • Focaccia or ciabatta bread
  • A simple arugula salad afterward

Storage

Leftover cured meats and mozzarella keep for 2 days in the fridge in a sealed container, stored separately. The assembled board doesn't freeze and is best eaten the same day, with no reheating involved.

Questions about this recipe

Can you use regular mozzarella instead of mozzarella di bufala?

Yes, cow's milk mozzarella works fine, it's just a bit less creamy. Drain it well before tearing it so it doesn't make the board soggy.

How do you arrange cured meats so they stay nice for hours?

Roll thin slices into small cones or fan them out instead of laying them flat, they dry out more slowly and are easier to pick up.

Can you add hard cheese to the board?

Yes, parmesan shavings or cubed pecorino fit right in without throwing off the balance between the meats and the marinated vegetables.

How many boards do you need for more than 6 guests?

Past 10 guests, make a second board rather than overloading the first one, it keeps the spread generous and easy for everyone to reach.

Can an Italian antipasti board be made ahead?

Partly, the finish happens at the last moment. The recipe needs 20 min of work in total, split up like this, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make an Italian antipasti board?

Allow 20 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in an Italian antipasti board?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an Italian antipasti board cost?

About €4.20 per person, that's €25.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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