Italian Antipasto Lunch Spread
Serves: 4–6 people
Type: Shared Appetizer / Light Lunch
Style: Rustic Italian
Ingredients
Cold Cuts & Cheese
- 150g Italian salami (sliced)
- 150g Italian spicy sausage or ‘nduja (sliced)
- 200g aged Pecorino Romano cheese
- 250g fresh mozzarella (sliced or in balls)
Cooked Meats & Vegetables
- 300g grilled sausage (sliced)
- 200g stewed or roasted pork with mushrooms or onions
- 1 large eggplant, grilled or pan-fried in olive oil
- Handful of onion crisps (optional topping)
Vegetables
- 300g fresh fava beans (served raw or lightly blanched, in pods)
Bread & Crackers
- 1 rustic Italian loaf or focaccia, sliced
- Bowl of crackers or chips (for crunch)
Fried Item
- 250g fried chicken bites or arancini (visible in back)
Condiments & Garnish
- Extra virgin olive oil
- Sea salt & black pepper
- Optional: fresh herbs (e.g., rosemary, thyme)
Drinks
- 1 bottle of red wine
- 1 bottle of white wine
- Still or sparkling water
Instructions
- Prepare Cold Items:
- Slice the salami, spicy sausage, and Pecorino.
- Arrange on a wooden board or platter.
- Slice fresh mozzarella and place in a shallow bowl with a drizzle of olive oil.
- Cook Meat & Veggies:
- Grill or pan-fry sausages until fully cooked, then slice.
- Roast or stew pork with onions/mushrooms until tender.
- Grill eggplant slices with olive oil until soft and browned.
- Set Up the Table:
- On a long table, lay out a decorative cloth.
- Distribute the platters and bowls attractively.
- Place fava bean pods around the table as a fresh, crunchy side.
- Include bread slices, crackers, and fried items in separate dishes.
- Serve with Wine:
- Chill white wine if desired.
- Pour red wine at room temperature.
- Serve water in clear glasses alongside.
Tips
- Use seasonal, local produce where possible.
- Let cheese and cold cuts come to room temperature before serving.
- Mix and match items according to your region or guests’ preferences.
