Gluten-Free Antipasto Platter

Salami, prosciutto, mozzarella and provolone share a board with marinated olives, artichoke hearts and roasted red peppers in this antipasto platter. Basil, olive oil and optional balsamic glaze finish it; pick meats and crackers labeled gluten-free.

Prep: 20 min Cook: 20 min Total: 40 min Serves: 8

At a glance: This easy party and appetizers recipe yields 8 servings in about 40 minutes (20 min prep, 20 min cook). It uses 9 ingredients — including assorted cured meats, assorted cheeses, marinated olives — and walks through 5 steps. Updated October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Antipasto Platter: When preparing this party and appetizers recipe, deli meats like salami and capicola can contain fillers, so choose ones labeled gluten-free, and check the marinated vegetables and balsamic glaze too. Put regular crackers on a separate board with their own knives, since crumbs scatter.

Gluten-Free Notes for Gluten-Free Antipasto Platter: This antipasto platter is naturally free of gluten-containing grains, relying on cured meats, cheeses, and vegetables. Ensure all marinated items and any accompanying crackers are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for Marinated olives, Roasted red peppers, sliced, Balsamic glaze. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 lb Assorted cured meats (prosciutto, salami, capicola - verify GF)
8 oz Assorted cheeses (mozzarella balls, provolone slices, parmesan chunks)
1 cup Marinated olives (Kalamata, Castelvetrano) Shop
0.5 cup Marinated artichoke hearts
0.5 cup Roasted red peppers, sliced Shop
0.25 cup Fresh basil leaves
2 tbsp Extra virgin olive oil
1 tbsp Balsamic glaze (optional) Shop
1 bag Gluten-free crackers or corn tortilla chips for serving Shop

Instructions

1 Begin by arranging your cured meats and cheeses on a large serving platter or board, aiming for an appealing visual spread. Fold or roll the cured meats to add dimension, and place cheese in distinct sections, allowing them to be easily accessed.
2 Next, artfully arrange the marinated olives, artichoke hearts, and roasted red peppers around the meats and cheeses. Ensure a good distribution of colors and textures across the platter, making it inviting to explore.
3 Tuck fresh basil leaves amongst the ingredients for a pop of green and a fresh aroma. Drizzle the entire platter lightly with extra virgin olive oil, and if using, add a few elegant swirls of balsamic glaze for an extra touch of sweetness and acidity.
4 Allow the platter to sit at room temperature for about 15-20 minutes before serving to let the flavors meld and the ingredients reach their optimal taste and texture. This brief resting period enhances the overall experience of the antipasto.
5 Serve the Gluten-Free Antipasto Platter immediately with your chosen gluten-free crackers or corn tortilla chips on the side. Guests can then assemble their own perfect bites, combining their favorite elements from the abundant spread.

Nutrition (per serving)

144

Calories

13g

Protein

20g

Carbs

14g

Fat

Fiber

248mg

Sodium

Tips & Notes

Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
Check the label — some pre-grated Parmesan blends contain fillers that may include gluten.
Label GF dishes clearly at parties so guests with dietary restrictions can eat confidently.

Common questions

What cross-contamination risk is specific to Gluten-Free Antipasto Platter?

Check Assorted cured meats, Assorted cheeses, Marinated olives before they go into Gluten-Free Antipasto Platter. Deli meats like salami and capicola can contain fillers, so choose ones labeled gluten-free, and check the marinated vegetables and balsamic glaze too. Put regular crackers on a separate board with their own knives, since crumbs scatter.

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