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Antipasto Platter (Meat)


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Antipasto Platter (Meat)


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Antipasto Platter (Meat)

Since I can't make a classic antipasto including meat and cheese, I have decided to make two versions, first, this is my meat version, so good and fun.


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min


4 s


  • 6 oz. cherry tomatoes
  • 1 Tbsp. olive oil
  • Coarse salt and freshly ground pepper
  • 2 tbsp. bread crumbs
  • 1 red pepper (roasted)
  • 1/2 can or jar whole arichoke hearts
  • 6 oz. beef salami slices
  • 1 cup olives, green, black or purple (mix it up)



1 Preheat oven to 400°F. Slice tomatoes in half and spread out on baking sheet. Drizzel with olive oil. Sprinkle with salt, peper and breadcrumbs. Roast in oven for 15 minutes.
2 Heat oven to broil. Place pepper on baking sheet and broil for about 10 minutes turning frequently until the skin blisters. Remove from oven and place in paper bag. Let stand for 10 minutes then peel off skin. Remove seeds and slice.
3 Cut the artichoke hearts in half. Heat frying pan over high heat, spread a thin layer of oil and add artichoke hearts. Cook until browned, sprinkle with salt and pepper.
4 On a decorative plate or platter, arrange the salami slices, olives, tomatoes, artichokes and roasted pepper. Enjoy with a crusty bread!
5 Optional: you may try marinated mushrooms, pickled vegetables, roasted carrots or anything you can imagine.

Special instructions

Since I can’t make a classic antipasto including meat and cheese, I have decided to make two versions, first, this is my meat version, so good and fun.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Antipasto Platter (Meat)

  1. This is gorgeous! What a great make ahead platter idea!

  2. avatar says: mushi

    B”H Definitely on my menu list for a lunch in our Sukkah, with a cold gazpacho started, and your “to crown all peaches” recipe, made with fruit cocktail instead of the peaches, served over Scrippelle Crepes cut into wide noodles or just plain on it’s own.

  3. What a delicious idea for deli, cold cuts & all the trimmings! Stuffed grape leaves & eggplant too. Great for Shabbos lunch. An A++++

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