Side view, antipasto skewers on a platter served with anchovy vinaigrette.
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Italian Antipasto Platter with Anchovy Vinaigrette

A classic Italian antipasto platter is a must-make for our holiday gatherings - the wide range of colors, textures, and flavors are a gorgeous centerpiece, and there's always a little something for everyone in attendance to enjoy. Threading the antipasto onto skewers creates the perfect vehicle for dipping into the intensely flavored and umami-packed anchovy vinaigrette. 
Course Appetizer
Cuisine Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Author Danielle Esposti


  • 1 14-oz can quartered artichoke hearts
  • 1 c marinated green olives about 6 ounces
  • 1 c marinated black olives about 6 ounces
  • 8 oz bocconcini mozzarella balls
  • 4 oz salami sliced
  • 4 oz prosciutto sliced in half
  • 1/2 c pepperoncini peppers about 4 ounces
  • 1 pint cherry tomatoes
  • basil leaves
  • rosemary sprigs optional
  • 4" wood skewers

Anchovy Vinaigrette

  • 2 tbsp red wine vinegar
  • 6 tbsp extra virgin olive oil
  • 4 anchovy fillets diced
  • 2 cloves garlic smashed then minced
  • 1 tsp italian seasoning
  • ½ tsp cracked black pepper


  • Thread all ingredients except rosemary sprigs randomly onto 4” skewers.
  • Arrange the skewers onto a 12” round platter.
  • Tuck the rosemary sprigs around the skewers for a festive touch (optional).
  • Make the anchovy vinaigrette. Place all ingredients into the bowl of a food processor. Flip the switch to continuous and blend until the anchovies and garlic are pulverized and the dressing is smooth. Taste for seasoning and add salt if needed.
  • Drizzle the skewers with vinaigrette just before serving, then serve the remainder as a dipping sauce.


This is a "choose your own adventure" appetizer, so feel free to swap out or add in ingredients to your liking!
  • Additional meat options:  soppressata and bresaola
  • Additional cheese options:  provolone, aged parmesan, pecorino
  • Additional vegetable options:  gherkin pickles, marinated mushrooms, roasted red peppers, raw cucumbers and carrots