AntipastoSo colorful and inviting, you could make a meal out of this healthy antipasto platter (and many people do).




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April 2008

Product Reviews / Main Nibbles / Hors D’Oeuvres & Cocktail Snacks

Antipasto Platter

A Recipe For Success: Popular, Healthy, Low Calorie


When you want to serve something impressive and easy, consider an antipasto platter. While there are many ready-made items in bottles, dripping with oil, you can pull something together just as quickly that is much more flavorful and impressive. Serve it with the best extra-virgin olive oil.

This recipe makes 4-6 portions and gives you the option to make crostini. If you want to save the time, simply serve some good crusty Italian bread or quality breadsticks with your antipasto.


  • 8 thin slices Prosciutto di Parma (about 4 ounces)

  • 3 cups assorted fruits, such as peaches, nectarines, plums and melons,
    cut in wedges

  • 1 cup imported Mediterranean olives

  • Roasted red and yellow bell peppers

  • Sliced mozzarella cheese (look for salted, freshly-made mozzarella, or buy
    bocconcini, individual bites—learn more here)

  • Fresh basil leaves for garnish

For Crostini

  • 3 tablespoons olive oil

  • 1 small clove garlic, crushed

  • 1/8 teaspoon ground black pepper

  • 8 thin slices Italian bread


  1. For crostini: Preheat broiler. In a small bowl, combine olive oil, garlic and pepper. Place bread slices on a baking sheet; brush oil mixture on both sides. Broil about 4 inches from heat, turning once, until golden, about 1 minute; cool 2 minutes.

  2. On a large platter, arrange the toasts, draping each one with a folded slice of Prosciutto di Parma. Arrange fruit wedges among the slices. 

  3. Serve with olives, roasted peppers and mozzarella. Garnish with basil leaves, if desired.

Recipe and photo © Consorzio di Prosciutto di Parma. All other material Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.