The Art of Antipasti

I can’t believe it’s almost New Year’s Eve already! Where has this year gone?

New Year’s Eve is one of my favorite nights of the year because it’s always been a family holiday for me – where you stay up late stuffing your face and playing cheesy board games, then countdown to watch the ball drop in Times Square.

This year I’ll be serving a nice simple Antipasti Platter. It’s one of my favorite go-to party foods because it’s so EASY. After a busy Christmas, I’m ready for a little easy in my life!

Not sure what to include? Try sticking with a theme by country. For Spain you could serve Chorizo and Sobrasadas sausages with some Manchego and Cabrales cheese. Serve with a nice Spanish Rioja or a spicy Sangria to drink…

Italian sausages and cheeses are so easy to find though – even in a small town. If you don’t live near a great Butcher or charcuterie, try the deli in your local grocery store. Boar’s Head offers a wide selection of Italian sausages both at the deli and in pre-packed links.

To make it easier on your guests, cut similar items slightly differently, i.e. one sausage into rounds and the other on a diagonal, or one cheese in cubes and the other in slices. This way, even if the guest can’t remember what something was called, they can easily remember which sausage they preferred by shape when headed back for seconds.

Don’t forget to grab a bottle of Chianti or Valpolicella to ring in the New Year!

The Art of Antipasti


1 loaf baguette, multi-grain if you can find it

½ lb. Sopressata

½ lb. Genoa Salami

¼ lb. Prosciutto or Capicola

½ lb. fresh mozzarella, sliced or small Bocconcini

½ lb. nice sharp Provolone

A jar of artichoke hearts

Small container of jam like Spiced Fig and Pear Preserves


Arrange all the sliced meats and cheeses on a serving tray or a large cutting board.

Thinly slice baguette on a bias, and toast in a 350 degree F oven for 7-8 minutes until crisp.

Add to your platter. Serve with the preserves and artichoke hearts alongside.

* For more options try including some beautiful Italian olives, some roasted red peppers, grapes, figs, bruschetta topping, some slivers of nice aged Parmesan, an assortment of nuts, or perhaps a bowl of Arugula tossed in a light balsamic vinaigrette.

Need a little more inspiration?  Check out my friend Ann’s Sicilian Antipasti Platter over at Cooking Healthy for Me.

What are you serving New Year’s Eve?

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  1. 1

    Delicious! Antipasto is one of my all time favorite things! This looks delicious!

  2. 2

    Wow, what a gorgeous spread! New Year’s for us is meat fondue :)

  3. 3

    I’m a big antipasti fan, too! My daughter brought a wonderful tray of meats and cheeses and – oh, the olives! — to our Christmas feast. But on NY Eve, we always have shrimp and, if we make it til midnight, pork and sauerkraut with kielbasi.

  4. 4

    Mmmhhh, so enjoyable! Antipasti are wonderful.



  5. 5

    I think this is a wonderful idea for New Years Eve! I’m doing fondue so this would work perfectly. Great Idea. :) Wishing you the best for 2012… may all your dreams come true!! ~ Ramona

  6. 7

    What a great platter of goodies! Very Ina Garten-esque.

  7. 9

    Love foods like this. A little bit of everything! I could just have this as a meal by itself … all to myself. 😀

  8. 10

    This looks like a wonderful spread. We usually have a big buffet of appetizers that we piece on all night long. This year, though, we are going to a friend’s for dinner. I am not sure what we will eat! Hope you and your family have a fun night. Happy New Year to you, Jen!!

  9. 11

    Oh, this is my kind of food!!! If I didn’t have to feed a family, I’d make this my dinner over and over! Great photos, Jen!

  10. 12

    This would be delicious for New Years. I love antipasti platters!

  11. 13

    This is my idea of a good appetizer–heck, this is my idea of a good dinner. Your platter looks lovely!

  12. 14

    I agree with you that it’s so much fun to put together an antipasti! You can be so creative and it’s different every time! I love your combination of meats with cheese and then the fig and pear preserves – how tasty is that! Never thought of using a jam in an antipasti, but then I do live the southwestern US so what do I know. :) I’ll have to try it next time. Great antipasti!

  13. 15

    I love antipasti. It is an easy appetizer because it is ‘gathering’ but every bite is delicious. Love the suggestions in this post. I’ve got to do this soon.

  14. 16

    Jen…what a great idea! Actually, I could eat antipasti for dinner with a glass of wine! But I love your recommendation to feature the food and wine of one particular country. And I love your tips on cutting things in different shapes. What a lovely (and tasty) platter! Happy New Year to you and your family. I wish you all the best in the coming year! : )

  15. 17

    What a gorgeous spread Jen! I love the idea of wrapping up the year with Antipasti!

  16. 18

    Wonderful ideas to create a perfect antipasti, especially sticking to a theme! Have a wonderful new year!

  17. 19

    Oh I love antipasti platters! They’re the perfect thing for parties =)

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