Southern Italian Antipasto

Sharing is caring!

Any Italian supper may be kicked off with a wonderfully prepared Southern Italian Antipasto. However, because it is essentially a cheese tray with an Italian theme, it is also ideal for gatherings. This serves as a guideline for creating a good and appealing antipasto using traditional Southern Italian ingredients, rather than a true “recipe.”

What is the difference between antipasti and antipasto?

Both are technically the same. The singular version of the term is antipasto, whereas the plural form is antipasti. If you’re having a classic Italian lunch, antipasto is the way to go.

You might like these recipes:

What is Italy’s typical antipasto?

The typical first course of a formal Italian supper is an antipasto (plural antipasti). Cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar are typical antipasto ingredients.

Can you eat antipasto raw?

In Italian, they are known as antipasti, and they can be served hot or cold, cooked or uncooked. Antipasti (plural form) can be served on individual plates, on a plate carried around the table in bite-sized pieces, or as an exquisite grazing centerpiece.

 

What are the ingredients to make Southern Italian Antipasto?

 

With 30 minutes of prep time, here are the ingredients that you’re going to need which is good for 4 to 6 servings.

  • Burrata cheese – Has soft, stringy curd and fresh cream.
  • Provolone cheese – Has a light color with a mellow flavor that is smooth and cuts without crumbling.
  • Hot sopressata – For extra spiciness. 
  • Sweet soppressata – For smooth and meaty texture.
  • Fresh figs – Adds sweetness. 
  • Fresh ricotta cheese – Because of its mild flavor and versatility, it goes well with both sweet and savory recipes.
  • Easy Homemade Vanilla Fig Jam – If preferred, store-bought fig jam can be used instead.
  • Walnuts – For a mild and buttery flavor.
  • Roasted red peppers – Have a lightly sweet, charred flavor that’s a delicious addition to all sorts of recipes.
  • Marinated and seasoned mixed olives – Bring citrusy, herby, and garlicky goodness.
  • Artichoke hearts – Have an earthy flavor with herbaceous notes.
  • Red seedless grapes – Firm, crisp, and sweet with a mild, neutral flavor.
  • Fresh basil and rosemary sprigs – To add color and freshness to each bite.
  • Crusty Italian bread – If preferred, use gluten-free bread or crackers as a substitute.

How to make Southern Italian Antipasto?

Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.

First, arrange the Provolone cheese, soppressata, and fresh figs around the burrata in the center of a serving platter.

Then place the ricotta cheese in a small serving bowl with the fig jam and walnuts next to the burrata arrangement.

Next, place the roasted red peppers, seasoned olives, and marinated artichoke hearts on separate serving dishes beside the other ingredients.

To make a lovely display, tuck the grapes, fresh herb sprigs, and crusty bread pieces (if using) in amongst the other components. Enjoy!

Now that you know all you need to know about Southern Italian Antipasto, it is time to print or save the recipe with the exact measurements.

Yield: 6

Southern Italian Antipasto

Southern Italian Antipasto

A well prepared Southern Italian Antipasto may kick off any Italian meal. It is, however, great for parties because it is simply a cheese platter with an Italian flavor. This is more of a recommendation than a recipe for making a delicious and appealing antipasto with typical Southern Italian ingredients.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1 large ball burrata cheese
  • 4 oz. Provolone cheese, cut into bite-sized pieces
  • 3 oz. hot sopressata, thinly sliced
  • 3 oz. sweet sopressata, thinly sliced
  • 4 fresh figs, quartered
  • 4 oz. fresh ricotta cheese
  • *3 T. Easy Homemade Vanilla Fig Jam
  • 3 T. walnuts, chopped
  • 1 6-oz. jar roasted red peppers, sliced
  • 1 4-oz. container marinated and seasoned mixed olives
  • 1 8-oz. jar artichoke hearts, drained
  • 1 lbs. red seedless grapes, split into 3 or 4 bunches
  • Fresh basil and rosemary sprigs, for garnish
  • Crusty Italian bread, thinly sliced*

Instructions

  1. Place the burrata in the center of a serving platter and arrange the Provolone cheese, sopressata, and fresh figs around it.
  2. Fill a small serving bowl with the ricotta cheese and top with the fig jam and walnuts and place near the burrata arrangement.
  3. Transfer the roasted red peppers, seasoned olives, and marinated artichoke hearts to individual serving dishes and position near the other items.
  4. Tuck the grapes, fresh herb sprigs, and crusty bread slices (if using) in around the other ingredients to create a nice display and serve immediately. Enjoy!

Notes

*Substitute gluten-free bread or crackers, if desired.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 398Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 48mgSodium: 891mgCarbohydrates: 35gFiber: 5gSugar: 22gProtein: 17g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Comment

Skip to Recipe
Skip to content