Italian Inspired Antipasto Platter

Currently writing from my new desk instead of the couch and I could not be happier!!!

Last week, I found myself feeling a bit overwhelmed. I had intended on posting here 3 to 4 times a week, and having tons of posts in my arsenal pre-written and ready to go. Well, life got in the way, and I ended up with no new posts and nothing in the works. Cue the panic. Last Monday night, after I posted the last recipe I had ready to go, I decided that the best thing for me and the blog would be to NOT post right away.

So I took a week off. I organized my kitchen, bought some new stuff from Home Goods (a.k.a. nirvana) and spent a lot of time brainstorming new recipes and ideas to bring you all as much original content as I can. It was refreshing! Not to mention it was Easter weekend, so my main priority was spending time with the family.

But I’m happy to be back and am excited for what’s to come!

Enough rambling. Let’s get to this antipasto board I made on Easter Sunday.




My family couldn’t get enough of the fresh cheeses, ripe fruit, savory meats, the whole works. It was such a fun and easy way to make the appetizer portion of the day a little more exciting than usual.

Some of the staples included Italian meats, marinated cherry tomatoes, spicy garlic humus, fresh mozzarella, mixed olives, etc.



I’ve got the recipes for the humus and marinated tomatoes below. Props to my uncle Kiko for the hummus recipe! It was the perfect kick we needed to add a little spice to the menu.

My one last quick note is regarding the sliced bread. I HIGHLY recommend brushing some olive oil on each slice before toasting. I toasted mine in the oven under the high broiler for a few minutes. BE CAREFUL! Broilers can burn your bread to a nice charcoal looking crisp very very quickly.




IMG_0846*here’s the board after refill #1 where we added some cheddar cheese slices


Antipasto Board

Italian meats – Prosciutto, Capocolla, & Salami
fresh sliced mozzarella
cracker sliced pepper jack & cheddar cheese
mixed olives
roasted red peppers
marinated cherry tomatoes
spicy garlic humus
dark red grapes
dried apricots
sliced baguette, toasted
olive oil for toast

Marinated Cherry Tomatoes

2/3 cup olive oil
3 tbsp balsamic vinegar
salt & pepper to taste
3 sprigs of fresh thyme
handful (I counted 10) fresh basil leaves
2 cloves of garlic, minced
red pepper flakes to taste
1 large container of cherry tomatoes


  1. Begin with the cherry tomatoes. Roughly chop the thyme and basil.
  2. Combine all ingredients in a medium mixing bowl and mix well. Half the cherry tomatoes before mixing in. Once added to the mixing bowl ,stir in the tomatoes so they are fully coated. Let them marinate for about an hour.

Kiko’s Spicy Garlic humus

2 16oz cans of chickpeas
1/2 cup liquid from chickpeas can
6 garlic cloves
2 lemons or limes (he prefers using limes)
3 tbsp tahini
3 tbsp olive oil
1/2 tsp sea salt (fine crystals) or 1 tsp sea salt (coarse crystals)
1-2 tbsp Hot Oil Chili Sauce, depending on taste


  1. Drain the chickpeas and set aside 1/2 cup of the liquid from the can.
  2. Roast 4 out of the 6 garlic cloves in the oven.
  3. Combine all ingredients listed above, including all garlic cloves and chickpeas, in a blender.
  4. Add the 1/2 cup of liquid to the blender and lower the blender to the lowest setting. Blend it low and slow until fully combined and smooth.
  5. Store in an air tight container

Arrange your board however you’d like. I like to spread things out so you can really enjoy it from every different angle. Don’t be afraid of getting creative and a little messy!

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