Ingredients
Serves 6 to 8
For the marinade
Make the marinade:
Step 1
In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
Step 2
In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.
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Reviews (123)
Back to TopOver the couple years I've been making this, it's become one of my go-tos for special occasions. It's easy to omit what you don't like and bump up what you do- but don't skip the fennel and sun dried tomatoes! I've almost always got a vegetarian in the group so I put the meat on the side. It is improved with higher quality vinegar and oil, but I've done it with my regular cheaper stuff and it's still delicious. Added bonus: leftovers are amazing the next day!
jesvet
San Diego, CA
6/30/2018
I've had this recipe since 1991 and returned to it this week for a bridal shower. A very big hit! Two changes I made: substituted provolone cheese for the mozzarella and used paper thin sliced soppresatta in strips. Absolutely wonderful - again. Already received the first recipe request this morning.
mvpmaplewood
Maplewood, NJ
3/5/2017
GREAT. I omit peperoncini and soppressata/ pepperoni. Using good quality balsamic vinegar and olives makes a difference. Colorful and a big hit.
crashkoff
Lakeville, CT
4/11/2016
I made this almost as written except for adding mushrooms & detracting the peperoncini. For us, it has too much vinegar. I will make again, but cut the vinegar in half.
czancol
Long Island
8/29/2015
I have been making this recipe for almost 20 years and guests always request the recipe. It is terrific. Yes, can be a bit spendy, but worth it and can be modified as your budget allows. I plate the marinated antipasto surrounded with thin slices of provolone and salami on a large platter. Offer both crostini and soft sliced baguettes for variety. YUM.
jclark
Oro Valley, AZ
7/2/2015
I've been making this recipe since 1991,and it has never failed to please. Just finished making now to take to a party tonight.
michelenap
New Jersey
2/17/2014
Was surprised to discover that my favorite components in this dish were the par-cooked fennel bulb and carrot slices. Next time I'll add more of those and a bit of salt to the marinade. Overall well received by our guests. Served with pan toasted in olive oil baguette slices rubbed with halved garlic cloves.
Lindacooks
So Cal
12/2/2013
two things about this recipe...it is expensive to make...and worth every penny. Delicious. I added asparagus as suggested by a previous reviewer.
maraia
Atlanta, GA
6/9/2012
Very good and colorful. I thought I would have to drain the marinade before serving but overnight the ingredients absorbed all the liquid.
Anonymous
Winnetka, IL
1/22/2012
Super Club Hit! Brought this for a tuscan meal and it was phenomenal. Forgot the artichokes but had more than enough w/2 different salamis.
Anonymous
Charlotte, NC
10/22/2011
Favorite cookout dish ever! My aunt has been making this recipe since it came out in Gourmet Magazine in 1991. It is always a huge hit and the leftovers are AMAZING in Calzone, just add a little extra mozzarella and roll up in pizza dough.
swalton24
Hamilton, MA
7/2/2011
我这的自助餐在最近的一次通行ewarming, and it was quite a hit! The beauty of antipasto is you can allow yourself to be inspired-as I was inspired by the olive and antipasto bar at my local Whole Foods. I did not use the carrots, but added additional olives (kalamata and green garlic-stuffed). Half the fun was putting together the ingredients on my own.
m2violin
Tulsa, OK
3/24/2011
Served this for dinner club with Italian Beef Stew. It was Wonderful. Everyone loved it. I will be sure to make this again. However, it is not cheap to make.
lynnplove
lancaster
2/13/2011
I took this to Easter dinner and it was a huge hit. The only thing I changed was to use roasted red peppers from a jar, and omit the yellow (to save time). So great to make the night before and just dump on a big white platter with sliced baguette on the side - beautiful and delicious!
Anonymous
Atlanta, GA
4/5/2010
An oldie but goodie! Invited to Easter dinner and the hostess specifically asked me to bring this dish. She remembered it from a family party about six years ago! I did not have a copy so am very happy to still find it on Epicurious. Thats a good recipe!
Anonymous
Milton, MA
3/30/2010