southern italy antipasto
Appetizers,  Food,  Healthy Living,  Meal Prep,  National Days

Southern Italian Antipasto

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I am sorry this post is late. I had planned to post this on June 4th to coincide with National Cheese Day. Best laid plans, right?

But it’s been a weird week — a death in the family and my son’s high school graduation. We have had huge highs and huge lows and I haven’t been very focused on my blogs or my business.

I will do better.

On to my late recipe: I love — LOVE — cheese platters. When I attend a function and there is a platter with cheese, meat, bread, and crackers, I am satisfied. Sometimes, the actual meal (not the dessert, mind you) isn’t necessary! LOL This fits right up my alley!

And to be honest, this isn’t really a recipe. It’s a guideline for constructing a delicious and attractive antipasto featuring traditional Southern Italian ingredients. I have also included a Vanilla Fig Jam recipe for a jam you can include on your platter.

southern italian antipasto
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Southern Italian Antipasto

Antipasto Platter
Prep Time30 mins
Course: Appetizer
Cuisine: Italian
Keyword: appetizer, cheese, meat


  • platter
  • serving bowls


  • 1 large ball burrata cheese
  • 4 oz. Provolone cheese cut into bite-sized pieces
  • 3 oz. hot sopressata thinly sliced
  • 3 oz. sweet sopressata thinly sliced
  • 4 fresh figs quartered
  • 4 oz. fresh ricotta cheese
  • *3 T. Easy Homemade Vanilla Fig Jam
  • 3 T. walnuts chopped
  • 1 6- oz. jar roasted red peppers sliced
  • 1 4- oz. container marinated and seasoned mixed olives
  • 1 8- oz. jar artichoke hearts drained
  • 1 lbs. red seedless grapes split into 3 or 4 bunches
  • Fresh basil and rosemary sprigs for garnish
  • Optional: Crusty Italian bread thinly sliced. Substitute gluten-free bread or crackers, if desired.


  • Place the burrata in the center of a serving platter and arrange the Provolone cheese, sopressata, and fresh figs around it.
  • Fill a small serving bowl with the ricotta cheese and top with the fig jam and walnuts and place near the burrata arrangement.
  • Transfer the roasted red peppers, seasoned olives, and marinated artichoke hearts to individual serving dishes and position near the other items.
  • Tuck the grapes, fresh herb sprigs, and crusty bread slices (if using) in around the other ingredients to create a nice display and serve immediately. Enjoy!

Bonus! Vanilla Fig Jam

I ate a lit of figs as a kid. My grandmother had fig trees so she made lots of fig preserves. Add this jam to your antipasto platter.

vanilla fig jam
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Easy Homemade Vanilla Fig Jam

Perfect for breakfast or an antipasto platter
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Appetizer
Cuisine: American
Keyword: antipasto, breaskfast, fig, jam


  • bowl
  • large pot


  • 1 lb. figs stems removed, washed, and quartered
  • 2 T. fresh lemon juice
  • ½ c. honey preferably local
  • 1 t. pure vanilla bean extract


  • In a large bowl, combine the prepped figs with the lemon juice and allow the figs sit at room temperature for about 45 minutes.
  • Transfer the figs, along with the juice, to a large pot set over medium heat. Add the honey and vanilla extract and stir to combine.
  • Cook, stirring occasionally, until the figs break down into a thick and slightly granular jam, around 50-55 minutes. Remove from heat and cool slightly.
  • Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days. Enjoy!

I hope you enjoy this even though National Cheese Day has passed! Let me know in the comments.

Loving Life — The Reboot!


Southern Italian Antipasto

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