Antipasti originated in 16th century Italy as a take-off on the French hors d’oeuvres and Spanish tapas. For most, the centerpiece was typically a form of cured, sliced meat, such as prosciutto ...

16 fresh basil leaves, plus more for garnish. 8 ounces fresh ciliegine (cherry-sized mozzarella balls) Sixteen 5-inch miniature skewers or cocktail picks ...

An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.

An antipasto platter of green olives, white cheese and smoked red peppers laid out in imitation of the flag of Italy. (Bill St. John, Special to The Denver Post) Serves 8-12.

It's not a holiday in my family without a big platter of antipasti. Every holiday, my aunt Estelle brings all the goodies from an amazing deli in Brooklyn. She leaves the presentation of the plate ...

An antipasti platter doesn't have to be a selection of cheese and cured meats. You can make a delicious and beautiful one from the many colors of the veget.

For a no-cook appetizer that never fails to impress, try making an antipasti platter. It's essentially all-in-one spread with meats, cheeses, vegetables and other light bites for guests to nosh on.