For a no-cook appetizer that never fails to impress, try making an antipasti platter. It's essentially all-in-one spread with meats, cheeses, vegetables and other light bites for guests to nosh on.

Antipasti originated in 16th century Italy as a take-off on the French hors d’oeuvres and Spanish tapas. For most, the centerpiece was typically a form of cured, sliced meat, such as prosciutto ...

If you’re looking for a delicious and easy appetizer that’s packed with Italian flavors, these Antipasto Squares are the ...

16 fresh basil leaves, plus more for garnish. 8 ounces fresh ciliegine (cherry-sized mozzarella balls) Sixteen 5-inch miniature skewers or cocktail picks ...

An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.

Antipasto is traditionally the first course in a formal Italian meal, but it’s also widely served as a party platter. It can be as simple as a bowl of olives or as lavish as this decadent spread ...

An antipasti platter doesn’t have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.

An antipasto platter of green olives, white cheese and smoked red peppers laid out in imitation of the flag of Italy. (Bill St. John, Special to The Denver Post) Serves 8-12.

Antipasto platter. You can even include cold meats, different types of cheeses and seasonal fruits as per your liking. Madiha Hamid January 15, 2015. facebook twitter whatsup linkded email.

Instructions: Separate lettuce leaves; wash and pat dry. Tear into bite-size pieces and arrange on a large platter, alternating and overlapping leaves. Arrange eggs, anchovies, peppers, artichokes ...

An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.