Easy Antipasto Spreads
When people see a beautiful antipasto spread, they often assume it took hours to prepare. The truth is, most memorable gatherings begin with a simple trip to the grocery store.
The secret isn’t making everything from scratch—it’s knowing where to spend your time.
Start by filling your Antipasteria with quality cheeses, cured meats, olives, fresh vegetables, fruit, artisan breads, and other ready-to-enjoy favorites. Then add just a few simple homemade recipes to make the spread uniquely your own.
That’s exactly how we entertain at Tavola Piena.
Step 1: Start with Great Ingredients
Nearly everything you need for a beautiful Antipasteria can be purchased during a single trip to your local grocery store.
Fresh cheeses, cured meats, marinated vegetables, olives, seasonal fruit, artisan breads, crackers, nuts, seafood, and prepared spreads create a colorful foundation that requires little more than arranging everything beautifully.
Step 2: Add a Few Homemade Touches
Now comes the fun part.
Choose two or three simple recipes that can be prepared in just a few minutes. These homemade additions add personality to your spread and often become the items your guests ask about long after the evening is over. (See some of my basic panty staples at the end of this article)
Whether it’s whipped ricotta, marinated mozzarella, Sicilian caponata, olive tapenade, or a simple white bean salad, these recipes add just enough homemade flavor without keeping you in the kitchen while your guests are enjoying themselves.
At Tavola Piena, we like to follow one simple formula:
70% ready-to-enjoy grocery store favorites
20% quick homemade recipes
10% one signature family recipe
It’s a simple approach that creates an Antipasteria filled with variety, color, and flavor—while leaving plenty of time for what matters most: gathering around the table with family and friends.
The recipes below are some of our favorites for filling the removable serving dishes of the Tavola Piena Antipasteria.
“The recipes below are perfect for filling the removable serving dishes of your Antipasteria.”
Whipped Ricotta
Ingredients
15 oz whole milk ricotta
2 tablespoons extra virgin olive oil
¼ cup grated Parmesan
1 teaspoon lemon zest
Salt and freshly cracked pepper
Directions
Blend the ricotta until smooth (you can use a food processor but to be honest a regular whisk can work as well. Just make sure to drain some of the moisture from the ricotta.). Fold in the Parmesan, lemon zest, salt, and pepper. Spoon into a serving dish and finish with a drizzle of olive oil and cracked pepper.
Marinated Mozzarella
Ingredients
Fresh mozzarella balls
¼ cup extra virgin olive oil
Fresh basil
2 garlic cloves, sliced
Pinch of sea salt and crack of black pepper
Pinch of crushed red pepper (optional)
Directions
Combine all ingredients in a bowl or jar. Refrigerate for at least one hour before serving. Bring to room temperature for the best flavor.
Marinated Cherry Tomato Salad
Ingredients
2 cups cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced
Fresh basil
Pinch of sea salt and crack of black pepper
Directions
Combine all ingredients and toss gently. Allow the tomatoes to marinate for 20 to 30 minutes before serving.
White Bean Dip
Ingredients
1 can cannellini beans, drained
1 garlic clove
Juice of one lemon
3 tablespoons olive oil
Fresh rosemary
Pinch of sea salt and crack of black pepper (to taste)
Directions
Blend until smooth and creamy. Adjust with additional olive oil if needed. Garnish with chopped rosemary and a drizzle of olive oil.
Sicilian White Bean Salad
Ingredients
1 can cannellini beans
2 celery stalks, diced
¼ red onion, finely chopped
Fresh parsley
Juice of half a lemon
Olive oil
Pinch of sea salt and crack of black pepper (to taste)
Directions
Combine all ingredients and toss gently (make sure to drain and rinse the beans first). Refrigerate for 30 minutes before serving.
Chickpea Salad
Ingredients
1 can chickpeas
½ cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, diced
Fresh parsley
Olive oil
Lemon juice
Pinch of sea salt and crack of black pepper (to taste)
Directions
Mix everything together and refrigerate for about 20 minutes to allow the flavors to develop (make sure to drain and rinse the beans first).
Olive Tapenade
Ingredients
1 cup mixed olives
2 tablespoons capers
1 garlic clove
2 tablespoons olive oil
Juice of half a lemon
Directions
Pulse all ingredients in a food processor until finely chopped but still slightly chunky. Chill before serving. Note: Please don’t use canned black California olives. They are tasteless and will add little to this recipe.
Marinated Artichoke Salad
Ingredients
Quartered artichoke hearts
Roasted red peppers, sliced
Chopped parsley
Lemon zest
Olive oil
Pinch of sea salt and crack of black pepper (to taste)
Directions
Toss all ingredients together and refrigerate for at least one hour before serving.
Olive & Roasted Pepper Salad
Ingredients
Castelvetrano olives
Kalamata olives
Roasted red peppers
Fresh parsley
Olive oil
Directions
Mix together and allow the flavors to marinate for 30 minutes before serving.
Herb-Infused Olive Oil
Ingredients
1 cup extra virgin olive oil
Fresh rosemary
Fresh thyme
2 garlic cloves
Pinch of sea salt and crack of black pepper (to taste)
Directions
Warm the olive oil gently over low heat. Add the herbs and garlic and allow them to steep for about 10 minutes. Cool completely before serving with fresh bread.
Roasted Garlic
Ingredients
Whole garlic bulbs
Olive oil
Directions
Slice the tops from the garlic bulbs and drizzle with olive oil. Wrap in foil and roast at 400°F for 35–40 minutes until soft and caramelized. Serve warm with crostini or crackers.
Sicilian Caponata
Ingredients
1 medium eggplant, diced
2 celery stalks, sliced
½ onion, diced
1 cup crushed tomatoes
¼ cup green olives, chopped
2 tablespoons capers
2 tablespoons raisins
2 tablespoons red wine vinegar
1 teaspoon sugar
Olive oil
Pinch of sea salt and crack of black pepper (to taste)
Directions
Sauté the eggplant until golden and set aside. Cook the onion and celery until softened, then stir in the tomatoes, olives, capers, raisins, vinegar, and sugar. Simmer for 15 minutes before returning the eggplant to the pan. Cool to room temperature or refrigerate overnight before serving. Like many Sicilian dishes, the flavors become even better the next day.
Simple Ingredients. Lasting Memories.
The best Antipasterias aren’t measured by how many hours were spent preparing them. They’re measured by the conversations they inspire, the laughter they encourage, and the memories created around the table.
Start with wonderful ingredients from your local market. Add one or two homemade favorites. Make each gathering a little different from the last.
That’s the beauty of the Antipasteria—and the joy of gathering around a table filled with good food and good company.
Some Staples from My Pantry
