Marinated Cheese Antipasto

This marinated cheese antipasto has become my go-to entertaining solution when I want to impress guests without spending hours in the kitchen. The combination of creamy cheese, savory meats, and tangy pickled elements creates an irresistible flavor explosion that disappears quickly at any gathering.

I first created this antipasto platter when unexpected guests arrived one evening, and I've been making variations of it ever since. The combination of textures and flavors continues to evolve, but this version remains my absolute favorite for its perfect balance of savory, tangy and creamy elements.

Ingredients

• Havarti cheese cubed The mild creamy nature provides the perfect canvas for absorbing the garlic vinaigrette
• Sun dried tomatoes Their intense concentrated flavor adds sweet tanginess to every bite
• Salami cubed Choose a good quality dry salami with visible fat marbling for the best flavor
• Cornichons These tiny tart pickles provide the perfect acidic crunch
• Castelvetrano olives Buttery mild green olives that complement rather than overwhelm the other ingredients
• Fresh basil chopped Look for vibrant green leaves without any browning or wilting
• Garlic vinaigrette Use homemade for best results or select a high quality store bought version

Step-by-Step Instructions

Prepare ingredients

Begin by cutting the Havarti cheese and salami into approximately half inch cubes that are bite sized yet substantial enough to spear with a toothpick. Drain the cornichons and olives well. Chop the basil just before mixing to preserve its aromatic oils.

Combine everything

In a large mixing bowl add the cubed Havarti cheese sun dried tomatoes salami cornichons Castelvetrano olives and chopped basil. The varying colors create a visually stunning presentation.

Add vinaigrette

Pour the garlic vinaigrette over all ingredients ensuring everything gets coated evenly. The acidity helps preserve the ingredients while infusing them with flavor. Gently toss to distribute the dressing without breaking up the cheese cubes.

Transfer and store

Pour the entire mixture into a mason jar or airtight container. The vertical storage allows the marinade to distribute through all ingredients creating consistent flavor throughout.

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The sun dried tomatoes are my secret weapon in this recipe. I discovered their transformative power when I accidentally added too many to a batch and found they created the perfect sweet counterpoint to the salty olives and cheese. Now I sometimes add even more than the recipe calls for because they absorb so much of the delicious marinade.

Serving Suggestions

This marinated antipasto works beautifully as the centerpiece of a larger charcuterie spread. I often arrange it in a shallow bowl surrounded by crackers crusty bread and additional fresh vegetables. For a more substantial presentation add fresh mozzarella balls sliced cucumber and cherry tomatoes around the edges of your serving platter.

Creative Variations

While the classic version remains my favorite I often customize this recipe based on what I have available. Try substituting provolone or mozzarella for the Havarti. Replace salami with prosciutto for a more delicate flavor profile. Add marinated artichoke hearts or roasted red peppers for additional complexity. The recipe is incredibly forgiving and adaptable to your preferences.

Make It A Meal

Transform this appetizer into a complete light dinner by serving it atop a bed of mixed greens with additional vinaigrette. The marinade from the antipasto actually makes an excellent dressing for the greens. Add some crusty bread on the side and you have a perfect summer meal that requires no cooking. I discovered this accidentally when too tired to cook dinner after preparing this for a party.

Storage Tips

The antipasto actually improves with time as the flavors meld together in the refrigerator. Store in an airtight glass container rather than plastic to prevent absorbing flavors. Before serving allow it to sit at room temperature for 15 minutes to take the chill off and let the olive oil return to its liquid state for maximum flavor.

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Recipe FAQs

→ How long can I store this marinated cheese antipasto?

You can store this marinated cheese antipasto in an airtight container in the refrigerator for up to one week. The flavors will continue to develop and intensify over time.

→ Can I substitute different types of cheese?

Yes! While Havarti works beautifully because it absorbs flavors well without crumbling, you could also use provolone, mozzarella, or even feta for a different flavor profile.

→ What can I serve with this antipasto?

This antipasto pairs wonderfully with crusty bread, crackers, or crostini. For a low-carb option, serve alongside fresh vegetable crudités or as part of a larger charcuterie board.

→ What's in the garlic vinaigrette?

A classic garlic vinaigrette typically includes olive oil, vinegar (red wine or white wine), minced garlic, salt, pepper, and sometimes herbs. You can use store-bought or make your own by whisking these ingredients together.

→ Can I make substitutions for dietary restrictions?

Absolutely! For dairy-free options, use a plant-based cheese alternative. The salami can be omitted or replaced with roasted vegetables for a vegetarian version. All other components are naturally gluten-free.

→ How should I serve this antipasto?

Serve in a shallow bowl with toothpicks for easy self-serving, or strain some of the liquid and arrange on a platter as part of a larger appetizer spread. You can also spoon it into individual serving cups for a more formal presentation.