This Italian antipasti platter is also often referred to as antipasto or antipasta.

Whatever the right way to say it, this is a delicious mix of wonderful Italian flavors.

The recipe below suggests several perfect additions to the platter, but you can certainly add your own ingredients. See the tips box below for more ideas.

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients:
1 pound (500 g) fresh mozzarella cheese (bocconcini), drained and sliced
5 ounces (150 g) dry salami, thinly sliced
5 ounces (150 g) prosciutto, thinly sliced
1 1/2 cups (375 mL) marinated green and black olives
1 - 7 ounce jar (210 mL) marinated artichoke hearts, drained and halved
1 - 7 ounce jar (210 mL) fire-roasted red bell peppers, drained and sliced
1 tablespoon (15 mL) extra virgin olive oil
Coarse sea salt flakes and freshly ground black pepper

Directions:
Arrange mozzarella, salami, prosciutto, olives, artichoke hearts and roasted peppers attractively on a small serving platter or tray. Drizzle olive oil over mozzarella slices.

Sprinkle everything with salt and pepper.

Serves 6 or can be multiplied up to 4 times.

Great served with long, skinny breadsticks.

Make it Ahead: The platter can be put together a day ahead of time if tightly covered in plastic wrap and refrigerated.

You can use nearly anything you like in an antipasti platter. Also try:

• Marinated mushrooms
• Celery sticks
• Small chunks of Parmesan cheese
• Cherry or grape tomatoes
• Other Italian cold meats like capicollo and mortadella
• Marinated cauliflower (not the sweet kind. The Italian marinated vegetables are more vinegary.)