Rather than a true “recipe,” this serves as a guideline for constructing a delicious and attractive antipasto featuring traditional Southern Italian ingredients.
Southern Italian Antipasto
- 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 tbsp Easy Homemade Vanilla Fig Jam, or Fig Jam from store
- 3 tbsp 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 lb Red seedless grapes, split into 3 or 4 bunches
- Fresh basil and rosemary sprigs, for garnish
Optional: Crusty Italian bread, thinly sliced. Substitute gluten-free bread or crackers, if desired.
- Place the burrata in the center of a serving platter and arrange the Provolone cheese, sopressata, and fresh figs around it.
- Fill a small serving bowl with the ricotta cheese and top with the fig jam and walnuts and place near the burrata arrangement.
- Transfer the roasted red peppers, seasoned olives, and marinated artichoke hearts to individual serving dishes and position near the other items.
- 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!
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