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Antipasto Appetizer: Simple, Elegant, and Delicious

Stacy Lyn’s Antipasto Recipe Guide Feeds 15 - 20


  • 1 pound small mozzarella balls
  • 1 tablespoon chopped fresh flat-leaf parsley extra for garnishing the boards
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound brie cheese
  • 1 pound Pecorino cheese sliced
  • 1 1/2 pounds of cured meat prosciutto, salami, soppressata (3 ounces per person)
  • 2 cups artichoke hearts drained and quartered
  • 1 cup pickled or roasted peppers drained
  • 2 cups mixed olives
  • 1/2 cup stuffed olives
  • Radicchio leaves
  • Assortment of Rustic Crackers or Baguettes


  1. In a medium bowl, comine mozzarella balls, parsley, salt, pepper, and red pepper flakes. Arrange the meats, cheeses, artichokes, and roasted peppers on the boards or on top of radicchio leaves placed on the boards. Place the mozzarella in small bowls and arrange within the meats on the boards.
  2. Serve with Basil Pesto, Hummus, Red Pepper Jelly or any other local jelly you may have on hand.

Recipe Notes

Recipe Courtesy of Stacy Lyn’s GameandGarden.com.

Check out my book, Harvest, for more recipes!