Piatto Antipasto

This antipasto plate is a fast, elegant spread of silky prosciutto, robust salami, sharp provolone, and tangy marinated vegetables. Rich, salty, briny, and fresh all at once, it makes a satisfying low-carb lunch, starter, or aperitivo for two.

Nutrition · per serving

435kcal

24gProtein

8gCarbs

34gFat

3gFiber

2 servings

Ingredients

9 items

Salumi e formaggi

salami, thinly sliced60 g

prosciutto, thinly sliced60 g

provolone, sliced80 g

Verdure e olive

marinated artichoke hearts, drained120 g

roasted red peppers, drained and cut into strips100 g

mixed olives, drained80 g

Condimento finale

extra-virgin olive oil10 ml

fresh basil leaves6 g

black pepper, freshly ground1 g

Tips

•For the best flavor, take the meats and cheese out of the refrigerator 10 minutes before serving if time allows; cold fat dulls aroma.
•Choose marinated vegetables packed in oil or vinegar with no added sugar to keep the platter firmly low carb.
•You can substitute caciocavallo, scamorza, or mozzarella for provolone, but provolone gives a classic sharp, savory balance against the cured meats.
•Serve with toothpicks or small forks for easy sharing as an aperitivo plate.

Steps

1
Drain the artichoke hearts, roasted peppers, and olives very well so the platter stays glossy rather than watery. Pat the artichokes and peppers dry with kitchen paper if needed, then cut any large artichoke hearts into bite-size pieces and slice the basil leaves if you want a finer garnish.
120 g marinated artichoke hearts, drained100 g roasted red peppers, drained and cut into strips80 g mixed olives, drained6 g fresh basil leaves
2
Arrange the provolone on one side of a large plate or board, slightly overlapping the slices for an abundant look. Fold the prosciutto loosely into ribbons and place beside it; this keeps the delicate slices from clumping. Add the salami in a fanned stack or gentle rosettes.
80 g provolone, sliced60 g prosciutto, thinly sliced60 g salami, thinly sliced
3
Fill the remaining spaces with the artichoke hearts, roasted peppers, and olives, keeping each item in its own section for contrast and easy serving. If any vegetables look dry after draining, spoon over a little of their marinade before plating, but do not soak the board.
120 g marinated artichoke hearts, drained100 g roasted red peppers, drained and cut into strips80 g mixed olives, drained
4
Drizzle the olive oil lightly over the vegetables and cheese, then finish with basil and freshly ground black pepper. Serve immediately, ideally at cool room temperature for the best aroma and texture.
10 ml extra-virgin olive oil6 g fresh basil leaves1 g black pepper, freshly ground

Origin & History

Antipasto is the traditional Italian opening course, designed to stimulate the appetite before the meal with cured meats, cheeses, olives, and preserved vegetables. While the exact combination varies by region, platters like this reflect Italy's long traditions of salumi-making, cheesemaking, and preserving produce in oil or vinegar.

italian antipasto lowcarb salami prosciutto no-cook beginner

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Steps

Drain the artichoke hearts, roasted peppers, and olives very well so the platter stays glossy rather than watery. Pat the artichokes and peppers dry with kitchen paper if needed, then cut any large artichoke hearts into bite-size pieces and slice the basil leaves if you want a finer garnish.

120 g marinated artichoke hearts, drained100 g roasted red peppers, drained and cut into strips80 g mixed olives, drained6 g fresh basil leaves

Arrange the provolone on one side of a large plate or board, slightly overlapping the slices for an abundant look. Fold the prosciutto loosely into ribbons and place beside it; this keeps the delicate slices from clumping. Add the salami in a fanned stack or gentle rosettes.

80 g provolone, sliced60 g prosciutto, thinly sliced60 g salami, thinly sliced

Fill the remaining spaces with the artichoke hearts, roasted peppers, and olives, keeping each item in its own section for contrast and easy serving. If any vegetables look dry after draining, spoon over a little of their marinade before plating, but do not soak the board.

120 g marinated artichoke hearts, drained100 g roasted red peppers, drained and cut into strips80 g mixed olives, drained

Drizzle the olive oil lightly over the vegetables and cheese, then finish with basil and freshly ground black pepper. Serve immediately, ideally at cool room temperature for the best aroma and texture.

10 ml extra-virgin olive oil6 g fresh basil leaves1 g black pepper, freshly ground

Origin & History