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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
- 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.
Easy Homemade Vanilla Fig Jam
- 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!