Italian Antipasti Platters Inspired by Rome-Born Giada De Laurentiis: 16 Holiday Party Bites Guests Grab First

Italian antipasti platters are the easiest way to make a holiday party feel generous, and few people have taught America to entertain the Italian way like Giada De Laurentiis. Born in Rome in 1970, she is the granddaughter of film producer Dino De Laurentiis and spent much of her childhood in the family kitchen and at his restaurant, DDL Foodshow, before moving to Southern California. She trained at Le Cordon Bleu in Paris, cooked at Spago in Los Angeles and became a Food Network star with Everyday Italian in 2003. In her spirit, we gathered 16 colorful antipasti platters and bites, from a big salumi board and marinated mozzarella to crispy arancini, frico and tortellini skewers. Most can be made ahead, so you can actually enjoy your own party..

Italian Antipasti Platters: The Big Holiday Board

Every great Italian holiday starts with a board loaded before anyone sits down. Giada De Laurentiis was born in Rome into one of the most famous movie families in Italy and spent much of her childhood in the family kitchen, so her story is full of tables like this one. The secret to Italian antipasti platters is contrast: salty cured meats, creamy and sharp cheeses, briny olives, sweet roasted peppers and crunchy breadsticks. Build in clusters, not rows, and let every color shine..

You will need: 4 oz prosciutto, 4 oz sliced salami, 6 oz aged provolone, 4 oz parmesan chunks, 1 cup marinated mozzarella pearls, 1 cup mixed olives, 1 cup roasted red pepper strips, 1 cup marinated artichoke hearts, 12 breadsticks, sliced baguette, figs or grapes, fresh basil and rosemary.

How to make it: 1. Set small bowls for olives, mozzarella and artichokes on a large board first. 2. Fold the prosciutto and salami into loose ribbons and place them in three or four clusters. 3. Add the cheeses in wedges and chunks next to the meats. 4. Fill the gaps with peppers, fruit, breadsticks and bread. 5. Tuck in basil and rosemary sprigs and serve at room temperature.

Rustic Antipasto Board With Grilled Vegetables

In Italian homes the antipasto board is rarely fussy. A wooden board might hold a few slices of salami, wedges of mild cheese, a bowl of marinated olives, grilled vegetables from the night before and warm slices of sausage on golden polenta squares. The idea is to use what is good and seasonal, then let everyone graze while the main course finishes cooking. Grill zucchini, squash and eggplant in the morning and serve them at room temperature with a drizzle of olive oil and fresh herbs. For more holiday Italian cooking, see our Stanley Tucci recipes.

You will need: 4 oz salami, 6 oz mild cheese such as fontina or asiago, 1 cup marinated olives, 1 zucchini, 1 small eggplant, 2 cups butternut squash wedges, 2 Italian sausages, 1 tube prepared polenta, olive oil, balsamic vinegar, fresh oregano, salt and pepper.

How to make it: 1. Slice the zucchini, eggplant and squash, brush with olive oil and grill or roast at 425 degrees F until tender and browned. 2. Slice the polenta 1/2 inch thick and pan fry until golden on both sides. 3. Brown the sausages, slice them and set the pieces on the polenta squares. 4. Arrange the vegetables, salami, cheese and olives on a large wooden board. 5. Drizzle the vegetables with balsamic and oregano and serve warm or at room temperature.

Marinated Mozzarella for Italian Antipasti Platters

Marinated mozzarella pearls are the bite that disappears first at every party. Small fresh mozzarella balls soak up olive oil, garlic, lemon zest, chili flakes and fresh herbs for a few hours and turn into glossy, flavor-packed bites. Make them a day ahead and keep them in a jar in the fridge, then let them come to room temperature before serving so the oil turns fluid again. Any leftover oil is liquid gold for dipping bread or dressing a salad the next day. A jar of them is a shortcut to better Italian antipasti platters all season.

You will need: 1 lb fresh mozzarella pearls drained, 2/3 cup extra virgin olive oil, 2 garlic cloves thinly sliced, zest of 1 lemon, 1/2 teaspoon red chili flakes, 1 teaspoon dried oregano, 1/4 cup torn basil, 2 tablespoons chopped parsley, salt and black pepper.

How to make it: 1. Pat the mozzarella pearls dry with paper towels. 2. Whisk the oil with garlic, lemon zest, chili flakes, oregano, salt and pepper. 3. Fold in the mozzarella, basil and parsley until coated. 4. Cover and chill at least 2 hours or overnight. 5. Rest 20 minutes at room temperature and serve with toothpicks and bread.

Prosciutto Wrapped Melon Bites

Prosciutto e melone is one of the oldest and simplest pairings in Italian cooking, and it works because salty, silky ham and sweet, juicy fruit balance each other perfectly. For a party, cut ripe cantaloupe into neat wedges or chunks and wrap each one with a thin ribbon of prosciutto. In winter, when melons are less sweet, swap in ripe pear slices with a little arugula tucked inside. A crack of black pepper and a drizzle of thick balsamic make them look straight out of a restaurant. Few bites look as elegant on Italian antipasti platters.

You will need: 1 ripe cantaloupe or 3 ripe pears, 6 oz thinly sliced prosciutto, a handful of baby arugula or mint leaves, aged balsamic or balsamic glaze, freshly cracked black pepper, extra virgin olive oil.

How to make it: 1. Peel and seed the melon and cut it into 24 small wedges or chunks. 2. Tear each prosciutto slice in half lengthwise. 3. Wrap a prosciutto strip around each piece of fruit, tucking in a mint or arugula leaf. 4. Arrange on a platter and drizzle lightly with olive oil and balsamic. 5. Finish with black pepper and serve chilled.

Caprese Platter for Italian Antipasti Platters

Caprese salad comes from the island of Capri, and its red, white and green colors echo the Italian flag, which makes it perfect for a festive table. Arranged in overlapping rings on a big platter, it looks generous and takes ten minutes. The trick is quality: use the ripest tomatoes you can find, fresh mozzarella and plenty of basil, and add salt only right before serving so the tomatoes stay firm. A shower of chopped herbs brings instant color to Italian antipasti platters, even in winter.

You will need: 4 large ripe tomatoes or 2 lb mixed tomatoes, 1 lb fresh mozzarella, 1 large bunch fresh basil, 1/4 cup extra virgin olive oil, 2 tablespoons balsamic glaze, 2 tablespoons chopped parsley or chives, flaky salt and black pepper.

How to make it: 1. Slice the tomatoes and mozzarella about 1/4 inch thick. 2. Alternate tomato, mozzarella and whole basil leaves in overlapping rings on a large platter. 3. Cover and chill up to 2 hours if making ahead. 4. Drizzle with olive oil and balsamic glaze just before serving. 5. Scatter chopped herbs, flaky salt and black pepper over the top.

Sweet and Tangy Peperonata

Peperonata is a southern Italian dish of sweet bell peppers slowly stewed with onion, tomato and olive oil until soft and jammy. It is served warm or at room temperature, which makes it an ideal make-ahead antipasto, and it tastes even better the next day. Spoon it onto toasted bread, serve it next to cheese, or pile it beside grilled sausage. A splash of red wine vinegar and a few capers at the end add a bright, tangy finish that cuts through rich cured meats. It is one of the most useful make-ahead dishes for Italian antipasti platters.

You will need: 4 red and yellow bell peppers sliced, 1 large onion sliced, 3 garlic cloves sliced, 1/4 cup olive oil, 1 cup crushed tomatoes, 1 tablespoon capers, 1 tablespoon red wine vinegar, 1 teaspoon sugar, salt, pepper and fresh basil.

How to make it: 1. Warm the olive oil in a wide pan and cook the onion 5 minutes until soft. 2. Add the peppers and garlic and cook 10 minutes, stirring often. 3. Stir in the tomatoes, sugar, salt and pepper and simmer 25 minutes until jammy. 4. Add capers and vinegar and cook 2 minutes more. 5. Cool to room temperature and finish with torn basil.

Roman Style Artichokes in Olive Oil

Carciofi alla romana are one of the proudest dishes of Rome, the city where Giada was born. Whole artichokes are trimmed, stuffed with garlic, mint and parsley, then set stems up in a pot and gently braised in olive oil and a little water until meltingly tender. They are served at room temperature, which makes them ideal for a party spread, and the herby oil left in the pot is wonderful for dipping bread. Look for medium artichokes with tight leaves and long stems. They give Italian antipasti platters a true taste of Rome.

You will need: 6 medium artichokes with stems, 1 lemon halved, 1/4 cup chopped fresh mint, 1/4 cup chopped parsley, 3 garlic cloves minced, 3/4 cup extra virgin olive oil, 1/2 cup water, 1/2 cup dry white wine, salt and black pepper.

How to make it: 1. Pull off the tough outer leaves, trim the tops, peel the stems and rub everything with lemon. 2. Gently open the centers, scoop out any fuzzy choke and season with salt and pepper. 3. Mix the mint, parsley and garlic and press it into the centers and between the leaves. 4. Stand the artichokes stems up in a snug pot, add the oil, water and wine, cover and simmer 30 to 35 minutes until tender. 5. Cool in the pot and serve at room temperature with the herb oil spooned over.

Tomato Bruschetta With Creamy Basil Ricotta

Bruschetta began as a way for Italian olive farmers to taste the new season’s oil on grilled bread rubbed with garlic. For a party, top the toasts with a bright mix of chopped tomatoes, then add a spoonful of creamy ricotta blended with basil for a cool, fresh contrast. Let the tomatoes drain in a sieve for ten minutes so the bread stays crisp, and assemble at the very last moment. Set out the toasts, the tomatoes and the basil cream separately and guests can build their own. Bruschetta adds crunch and freshness to Italian antipasti platters.

You will need: 1 loaf rustic bread sliced, 1/3 cup extra virgin olive oil, 2 garlic cloves halved, 1 1/2 lb ripe plum tomatoes diced, 1 small shallot minced, 1 cup ricotta, 1/2 cup fresh basil plus small leaves to garnish, 1 tablespoon lemon juice, salt and pepper.

How to make it: 1. Toss the tomatoes and shallot with salt and drain them in a sieve for 10 minutes. 2. Blend the ricotta, basil, lemon juice, 1 tablespoon olive oil, salt and pepper until smooth and green. 3. Brush the bread with olive oil and toast at 425 degrees F for 6 to 8 minutes, then rub with garlic. 4. Spoon the tomatoes onto the toasts and add a dollop of basil ricotta. 5. Finish with small basil leaves and a drizzle of olive oil.

Crispy Arancini Rice Balls

Arancini are the golden fried rice balls of Sicily, named for their resemblance to little oranges. They are the perfect way to turn leftover risotto into a party showstopper: cold rice is shaped around a cube of mozzarella, rolled in breadcrumbs and fried or baked until crunchy outside and molten inside. Serve them warm with a bowl of marinara for dipping. To save time on the day, shape and bread them the day before, chill them on a tray and fry or bake right before guests arrive. Warm arancini make Italian antipasti platters feel like a real feast.

You will need: 3 cups cold cooked risotto or arborio rice, 2 eggs, 1/2 cup grated parmesan, 3 oz mozzarella cut into 18 cubes, 1/2 cup flour, 2 eggs beaten for coating, 1 1/2 cups breadcrumbs, oil for frying, marinara sauce for serving.

How to make it: 1. Mix the cold rice with 2 eggs and the parmesan. 2. Shape 2 tablespoons of rice around each mozzarella cube into a firm ball. 3. Roll each ball in flour, then beaten egg, then breadcrumbs. 4. Fry at 350 degrees F for 3 to 4 minutes until deep golden, or spray with oil and bake at 425 degrees F for 20 minutes. 5. Drain, salt lightly and serve hot with warm marinara.

Crunchy Homemade Giardiniera for Italian Antipasti Platters

Giardiniera, which means from the garden in Italian, is a jar of crunchy pickled vegetables that brings a sharp, bright bite to rich holiday food. Cauliflower, carrots, celery, peppers and onions are briefly salted, then covered with a tangy vinegar brine spiked with oregano and garlic. It is the perfect partner for salami and cheese because the acidity refreshes the palate between bites. Make a big batch in early December, give some away in jars as gifts and keep the rest for every party of the season.

You will need: 2 cups small cauliflower florets, 2 carrots sliced, 2 celery stalks sliced, 1 red bell pepper chopped, 1 small onion chopped, 1/4 cup salt, 2 cups white wine vinegar, 1 cup water, 2 tablespoons sugar, 3 garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon chili flakes, 1/2 cup olive oil.

How to make it: 1. Toss the vegetables with the salt, cover with cold water and refrigerate overnight. 2. Drain and rinse the vegetables well. 3. Bring the vinegar, water, sugar, garlic, oregano and chili flakes to a boil. 4. Pack the vegetables into jars, pour in the hot brine and top with a layer of olive oil. 5. Cool, seal and chill at least 2 days before serving.

Fresh Ricotta With Honey and Pistachio

A bowl of fresh ricotta is proof that the simplest antipasti are often the most impressive. The soft Italian cheese made from whey is creamy, mild and slightly sweet, and on an antipasto table it balances salty meats and briny olives. Serve it as it is, or blend it for a minute with olive oil and lemon zest until it turns cloud-light. Finish with warm honey, chopped pistachios and a pinch of flaky salt, and set out toasted bread. It takes five minutes and always earns compliments. It is the creamy heart of many Italian antipasti platters.

You will need: 2 cups fresh whole milk ricotta, 2 tablespoons extra virgin olive oil, zest of 1 lemon, 1/4 teaspoon salt, 3 tablespoons honey, 1/4 cup shelled pistachios chopped, flaky salt, fresh thyme leaves, toasted bread for serving.

How to make it: 1. Drain the ricotta in a fine sieve for 15 minutes if it looks wet. 2. Serve as is, or blend with the olive oil, lemon zest and salt for 1 minute until very smooth. 3. Spread into a shallow bowl and make swirls with the back of a spoon. 4. Warm the honey for 10 seconds and drizzle it over the top. 5. Scatter the pistachios, thyme and a pinch of flaky salt and serve with warm toasted bread.

Grilled Eggplant Involtini Rolls

Involtini are little rolls, and in southern Italy thin slices of grilled eggplant or zucchini are often wrapped around a creamy cheese filling. They look elegant on a platter yet are easy to make ahead, and they are a great choice for vegetarian guests. Grill the slices until soft and lightly charred so they roll without cracking, then fill them with herbed ricotta and a little parmesan. A scatter of pomegranate seeds on top makes them festive and adds a sweet crunch that guests love.

You will need: 2 medium eggplants or 3 zucchini sliced lengthwise 1/4 inch thick, 3 tablespoons olive oil, 1 cup ricotta, 1/3 cup grated parmesan, 2 tablespoons chopped basil, 1 tablespoon chopped mint, zest of 1/2 lemon, salt and pepper, pomegranate seeds for garnish.

How to make it: 1. Brush the slices with olive oil and season with salt. 2. Grill or roast them at 425 degrees F until soft and lightly golden, then cool. 3. Mix the ricotta, parmesan, basil, mint, lemon zest, salt and pepper. 4. Spread a spoonful of filling on each slice and roll it up tightly. 5. Arrange seam side down and top with pomegranate seeds and a drizzle of olive oil.

Lacy Parmesan Crisps (Frico)

Frico comes from the Friuli region in northeastern Italy, where cheese is cooked until it melts and turns into a crisp, golden wafer. The easiest party version uses just one ingredient: grated parmesan baked in small mounds until lacy and crunchy. They are naturally gluten free, they keep for days in an airtight tin and they add a satisfying crunch to Italian antipasti platters. Add cracked pepper, rosemary or a pinch of chili before baking to give each batch a different personality.

You will need: 2 cups finely grated Parmigiano Reggiano, 1 teaspoon chopped fresh rosemary, 1/2 teaspoon cracked black pepper, a pinch of chili flakes, parchment paper.

How to make it: 1. Heat the oven to 400 degrees F and line two baking sheets with parchment. 2. Place level tablespoons of parmesan 2 inches apart and flatten each slightly. 3. Sprinkle with rosemary, pepper or chili. 4. Bake 5 to 7 minutes until golden and lacy. 5. Cool on the tray for 5 minutes so they crisp, then lift off with a thin spatula.

Black Olive and Orange Tapenade

Olive spreads are found all around the Mediterranean, from Provence to Liguria, and they bring a deep, savory punch to any spread. This version blends rich black olives with capers, garlic and parsley, then brightens everything with orange zest, which tastes wonderful in winter. Pulse it so it keeps some texture rather than turning into a paste. Spoon it onto crostini, swirl it into whipped ricotta or serve it beside the cheese. It keeps for a week in the fridge under a thin layer of olive oil. A small bowl adds deep, savory flavor to Italian antipasti platters.

You will need: 1 1/2 cups pitted black olives such as Gaeta or Kalamata, 2 tablespoons capers, 1 garlic clove, 1/4 cup parsley, zest of 1 orange, 1 tablespoon orange juice, 1/4 cup extra virgin olive oil, black pepper, toasted bread to serve.

How to make it: 1. Add the olives, capers, garlic and parsley to a food processor. 2. Pulse 8 to 10 times until coarsely chopped. 3. Add the orange zest, juice and olive oil and pulse a few more times. 4. Season with black pepper and transfer to a bowl. 5. Serve with toasted bread or crackers.

Tortellini Skewers for Italian Antipasti Platters

Tortellini skewers turn a whole antipasto salad into a single, fun bite, and they are always a hit with kids and adults alike. Cheese tortellini are cooked, tossed in a zesty Italian vinaigrette and threaded onto skewers with salami, provolone, olives, artichokes and cherry tomatoes. Because they are served cold, they are a smart make-ahead addition to Italian antipasti platters. Marinate the tortellini for at least an hour so they soak up the dressing, then assemble the skewers in the morning and chill.

You will need: 9 oz refrigerated cheese tortellini, 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 small garlic clove grated, 24 folded salami slices, 24 provolone cubes, 24 green olives, 24 cherry tomatoes, 12 artichoke quarters, basil leaves, short skewers.

How to make it: 1. Cook the tortellini according to the package, rinse with cold water and drain. 2. Whisk the oil, vinegar, oregano, garlic, salt and pepper and toss with the tortellini. 3. Chill for at least 1 hour. 4. Thread tortellini, salami, provolone, olive, tomato, artichoke and basil onto each skewer. 5. Arrange on a platter and drizzle with the leftover dressing.

Rosemary Focaccia Squares With Olive Oil Dip

Focaccia is the dimpled olive oil bread of Liguria, and warm squares of it make the perfect partner for any antipasto spread. The dough is mixed in minutes, left to rise slowly so it becomes airy, then pressed into a pan full of olive oil and baked until the bottom is crisp and the top is golden. Cut it into small squares and serve with a dish of olive oil, balsamic and herbs for dipping. Bake it in the morning and rewarm briefly before the party. Warm focaccia is the best way to round out Italian antipasti platters.

You will need: 4 cups bread flour, 2 teaspoons instant yeast, 2 teaspoons salt, 1 3/4 cups warm water, 1/2 cup extra virgin olive oil divided, 2 tablespoons chopped rosemary, flaky salt; for the dip: 1/2 cup olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon chili flakes, chopped parsley.

How to make it: 1. Stir the flour, yeast, salt and water into a shaggy dough, cover and rise 2 hours until doubled. 2. Pour 1/4 cup olive oil into a 9×13 pan, add the dough and stretch it to the corners. 3. Rise 45 minutes, then dimple deeply with oiled fingertips and drizzle with the remaining oil. 4. Sprinkle with rosemary and flaky salt and bake at 450 degrees F for 22 to 25 minutes. 5. Cool slightly, cut into squares and serve with the mixed dipping oil.