Autumn Antipasto

This virtually instant hors d'oeuvre allows guests to assemble their own combinations of contrasting flavors.

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  • Servings: 8

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  • 1 cup roasted natural almonds (about 5 ounces)
  • 1 pound large, moist dates, preferably Medjool, split in half and pitted
  • 1/2 pound Parmigiano-Reggiano cheese, broken into 3/4-inch chunks
  • 1/2 pound thinly sliced prosciutto, preferably prosciutto di Parma, halved

How to make this recipe

  1. Mound the almonds in the center of a large platter. Arrange the dates, cheese and prosciutto slices around the almonds and serve.

Make Ahead

The assembled antipasto platter can be covered with plastic wrap and kept at room temperature for up to 6 hours before serving.

Contributed By Published November 1998

459643 recipes/autumn-antipasto 2013-12-06T23:09:46+00:00 Nancy Verde Barr fall|winter|christmas|cocktail-party|dinner-party|holiday-open-house|new-years-eve|thanksgiving|italian|appetizers-starters|8|basic-easy|fast|make-ahead|no-cook november-1998,nancy verde barr,italian food,antipasto recipe,Medjool dates,prosciutto recipe,quick appetizer recipes,autumn-antipasto 459643

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