“This platter covers it all, and is almost a meal in itself! The meats, cheeses and veggies are a perfect blend. The recipe seems complicated, but it's really not. Also, you don't have to have all of the cheeses and meats that are listed. I've found 3 different types of each is good. Just ask the deli to slice the cheese into one 1/4 pound slice, so you can cube it or wedge it. Also ask them to thinly slice your meats.”

Ingredients Nutrition


  1. Preheat a grill pan to high.
  2. Brush eggplant slices with oil and place on grill.
  3. Season with red pepper flakes, salt and pepper.
  4. Grill eggplant 2 to 3 minutes on each side.
  5. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
  6. Wedge or cube table cheeses and arrange them on your antipasto platter.
  7. Arrange sliced drained roasted red peppers next to your eggplant.
  8. Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
  9. Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter.
  10. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

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