Antipasto
Misto
An Italian mixed starter platter
Cured meats, cheeses, olives and preserved vegetables make a shared Italian starter, with bread for assembling small bites.
Salumi, cheese & prepared bitesA little of this,
a little of that.
Antipasto misto means a mixed starter: a selection of small foods served before the main courses. A platter might combine salumi, or cured meats, with cheese, olives and vegetables preserved in oil or vinegar. Their salty, creamy and sharp flavors give each bite a different character.
The selection changes with the kitchen and the ingredients available, so there is no single national recipe or fixed regional identity. Some plates include crostini or other prepared bites, as in the photograph. The simple home version below assembles purchased meats, cheeses and vegetables with fresh bread.
Explore by food: Bread, pizza & street food · Meat · Vegetables & cheese
Let’s make antipasto misto.
A complete no-cook assembly for four, using purchased cured meats, cheeses and preserved vegetables.
One shared board for four as a starter.
What you’ll need
- 100 gthinly sliced prosciutto crudo
- 100 gthinly sliced salami
- 100 gprovolone
- 50 gParmigiano-Reggiano
- 100 gpurchased marinated artichokes, drained
- 100 gpurchased roasted peppers in oil, drained
- 80 gpitted olives, drained
- 200 gfresh crusty bread, sliced
The photograph includes crostini, walnuts and other prepared bites. This assembly uses the simpler selection listed here; it does not include recipes for those extra items.
How to make it
- 01
Prepare the components
Cut the provolone into small wedges and break the Parmigiano into bite-size pieces. Drain the vegetables and olives so their liquid will not soak the bread or meats.
- 02
Arrange the board
Put the olives and vegetables in small bowls on a large clean platter. Fold the prosciutto loosely and arrange it with the salami and cheeses, leaving space to pick up each component.
- 03
Serve
Add the sliced bread just before serving and set out small plates and serving utensils. Assemble close to serving time, keeping the meats and cheeses refrigerated until needed.
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