Print

Perfect Four-Star Hotel-Style Antipasto Grazing Table

antipasto grazing table recipe - featured image
Print Recipe

An easy and elegant antipasto grazing table recipe inspired by a four-star hotel experience, perfect for entertaining with a balance of flavors, textures, and colors.

Ingredients

Scale
  • 8 oz (225 g) prosciutto slices, thinly sliced
  • 6 oz (170 g) soppressata or spicy salami
  • 8 oz (225 g) fresh mozzarella balls, drained
  • 6 oz (170 g) aged provolone or Manchego cheese, sliced
  • 1 cup (150 g) roasted red peppers, sliced (jarred or fresh)
  • 1 cup (150 g) marinated artichoke hearts
  • 1 cup (150 g) mixed olives (green and black, pitted)
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ cup (75 g) pickled pepperoncini or mild banana peppers
  • A handful fresh basil leaves for garnish
  • ½ cup (120 ml) herb pesto (store-bought or homemade)
  • 2 tablespoons fig or apricot jam
  • 1 tablespoon honey (optional, for drizzling)
  • ½ cup (75 g) toasted nuts (marcona almonds or walnuts)
  • 1 loaf fresh baguette or crusty bread, sliced
  • Crackers or breadsticks (optional, for extra crunch)

Instructions

  1. Drain the mozzarella and pat dry with paper towels. Slice the provolone or Manchego cheese into thin pieces. Halve the cherry tomatoes and slice the roasted red peppers if not pre-sliced.
  2. Gently fan out the prosciutto slices in loose folds on one side of your serving board. Arrange the soppressata in overlapping circles or small piles next to it.
  3. Create clusters of mozzarella balls and sliced aged cheeses opposite the meats, leaving space for dips and vegetable items.
  4. Spoon mixed olives, marinated artichokes, and nuts into small bowls or ramekins and place them strategically around the board.
  5. Arrange cherry tomatoes, roasted red peppers, and pepperoncini in small piles or lines around the board to fill gaps.
  6. Spoon pesto into a small bowl, drizzle honey over the cheese cluster if desired, and place a dollop of fig jam near the bread. Scatter fresh basil leaves for garnish.
  7. Fan out sliced baguette and crackers on the edges of the board or on a separate plate.
  8. Fill any empty spaces with extra nuts, basil, or small bunches of herbs to create a natural, abundant look.

Notes

[‘Let cheeses and meats sit at room temperature for 20-30 minutes before serving to enhance flavor.’, ‘Assemble the table shortly before serving to keep bread from getting soggy and herbs fresh.’, ‘Use heavier bowls towards the center or corners to prevent tipping.’, ‘Provide knives for large blocks of cheese so guests can serve themselves.’, ‘For gluten-free, substitute bread with gluten-free crackers or crispbreads.’, ‘Vegetarian version can omit meats and add more marinated vegetables and dips like hummus or baba ganoush.’, ‘Seasonal variations include swapping cherry tomatoes for roasted butternut squash, chestnuts, fresh peas, or asparagus.’, ‘Low-carb option replaces bread with sliced cucumber, celery sticks, or bell pepper strips.’]

Nutrition

Keywords: antipasto, grazing table, appetizer, entertaining, easy recipe, charcuterie, Italian, party food

Find it online: https://dahliadishes.com/perfect-four-star-hotel-style-antipasto-grazing-table-easy-recipe-for-entertaining/