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

Antipasto Platter

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Prep Time 30

Course Appetizer

Cuisine Italian

Equipment

platter

serving bowls

Ingredients

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.

Instructions

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!

Keyword appetizer, cheese, meat

Tried this recipe?Let us know how it was!

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

Perfect for breakfast or an antipasto platter

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Prep Time 1

Cook Time 1

Total Time 2

Course Appetizer

Cuisine American

Equipment

bowl

large pot

Ingredients

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

Instructions

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!

Keyword antipasto, breaskfast, fig, jam

Tried this recipe?Let us know how it was!

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