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Simple Spring Antipasto Platter
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Simple Spring Antipasto Platter

This Simple Spring Antipasto Platter is a great addition to any spring holiday or get-together! It's full of flavors like artichokes, honey, and olives.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Italian
Keyword: antipasto platter, spring antipasto, olive antipasto, how to make an antipasto platter
Servings: 10
Author: Christine Rooney


  • 1 jar marinated artichokes
  • 1 jar basil pesto
  • 1 package dates
  • 1 package prosciutto or cured meats like salami, soppressata, capocollo
  • 1-2 varieties cheese such as cheddar, goat cheese, ricotta
  • ¼ cup honey
  • 1-2 jars Pearls® olives
  • 1 jar pickles
  • 1-2 varieties spring vegetables such as asparagus, snap peas, radishes
  • 1-2 varieties nuts such as walnuts, pistachios, almonds
  • 1 package crackers
  • 1 baguette
  • 1 Tbsp. olive oil


  • To make the crostini: Heat oven to 400 degrees. Slice a baguette into pieces. Arrange the pieces on a baking sheet and drizzle with 1 Tbsp. or so of olive oil. Place the pan in the oven for 5-6 minutes. Remove pan when finished and arrange toasted bread on a platter.
  • Gather a cutting board or favorite serving platter. Gather assorted serving bowls and dishes of various colors and sizes. Gather small serving forks and knives.
  • Open jars of artichokes, olives, pickles, and pesto and place them in serving bowls. Arrange on platter.
  • Fill in the platter with the cheese, prosciutto, nuts, honey, dates, and spring vegetables.
  • Place crostini and assorted crackers in serving bowls. Add to the platter.


Feel free to customize this platter as you like. Add as many or as few of the ingredients as you see fit. I find the best antipasto platters have elements that are salty, sweet, spicy, tangy, and earthy and include a variety of flavors and textures.