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Naples Antipasto Tray Recipe

Antipasto is the start of the Italian meal. Cured meats, cheeses, olives, and other yummies will whet your appetite for the upcoming feast!

Prep:  1 hour | Serves:  8




  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh minced rosemary
  • 1 tablespoon of fresh minced basil
  • 1 tablespoon of fresh minced thyme
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarse ground pepper
  • 1 tablespoon dry powdered mustard
  • 5 Roma tomatoes, chopped
  • 1/4 cup minced red onion
  • 1/2 cup Kalamata olives

Antipasto Cured Meat and Cheese Tray

  • 1/4 pound Genoa salami, thinly sliced
  • 1/4 pound Coppa, thinly sliced
  • 1/2 pound Prosciutto di Parma, thinly sliced
  •  1/2 pound fresh mozzarella cubes
  • 1/4 pound fresh cheddar cheese cubes
  • 1/4 pound of Parmigiano Reggiano cheese cubes
  • 10 Pepperoncini peppers


  1. Whisk together olive oil, red wine vinegar, rosemary, basil, thyme, salt, pepper, and powdered mustard.  Place chopped Roma tomatoes, red onion, and olives in medium bowl and add marinade.  Coat well and refrigerate for at least one hour.
  2. After tomatoes, onions, and olives have marinated for one hour, remove from refrigerator and place bowl on serving tray.  Arrange meats, cheeses and peppers on tray.  Serve with crusty Italian bread.

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