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Make Ahead Sicilian Antipasto Platter
Deanne Frieders
6
Prep Time
30
minutes
minutes
Ingredients
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
T.
Easy Homemade Vanilla Fig Jam
3
T.
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
lbs.
red seedless grapes
split into 3 or 4 bunches
Fresh basil and rosemary sprigs
for garnish
Crusty Italian bread
thinly sliced.
Instructions
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.
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