Antipasto Board for a Crowd

Rustic, colorful, and built for sharing — this antipasto spread sets the tone for any Italian family dinner. No fancy tricks here, just good ingredients layered with heart, bold flavors, and a little red wine energy.

Ingredients (serves 15)

Cured Meats

¾ lb Genoa salami
¾ lb mortadella
½ lb capicola
½ lb prosciutto di Parma, thinly sliced
½ lb uncured hot soppressata

Cheeses

½ lb Asiago, broken into rustic chunks
½ lb provolone, sliced or chunked
½ lb Parmigiano-Reggiano, cracked or shaved

Extras

Marinated olive mix (black & green) tossed with olive oil, herbs, and chili flakes
Roasted red peppers, artichoke hearts, and pepperoncini
Fig jam or Calabrian chili spread (optional — for a sweet or spicy kick)
Fresh basil or parsley, for garnish

Bread

2–3 artisan Italian loaves from your local bakery — sliced thick, warmed, and wrapped in foil

Assembly

Layer the meats: Stack or fan them out to show off the marbling and color variation.
Add the cheeses: Scatter through the center so guests can grab bites without needing a knife.
Fill the gaps: Add olives, roasted peppers, artichokes, and pepperoncini for contrast.
Finish: Drizzle lightly with olive oil and tuck in a few basil or parsley leaves for color and aroma.

Hosting Tip

Warm half your bread loaves early for appetizers, then heat the rest later for dinner. Alternating warm bread keeps things fresh, soft, and always ready for dipping or sandwiching.

Vibe

Simple. Generous. Loud family table energy. Best enjoyed with that first pour of red wine and everyone gathered around the board before dinner even starts.

Macros (per serving, approx. 15 servings)

Calories: ~390
Protein: ~22 g
Carbs: ~10 g
Fat: ~30 g
Fiber: ~1 g

Note: Macros are an average estimate and will vary depending on meat and cheese selections.