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Savory Antipasto Squares Recipe Easy Italian Appetizer for Parties

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These savory antipasto squares combine a flaky, buttery crust with a vibrant mix of Italian meats, cheeses, and tangy veggies, making them a perfect crowd-pleasing appetizer for any party or gathering.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/4 cup (60ml) ice-cold water
  • 1/2 teaspoon salt
  • 4 oz (115g) Italian salami or pepperoni, sliced and chopped
  • 1/2 cup (85g) marinated artichoke hearts, chopped
  • 1/3 cup (50g) Kalamata olives, pitted and sliced
  • 1/3 cup (50g) roasted red peppers, chopped
  • 1 cup (100g) fresh mozzarella cheese, shredded or diced
  • 1/4 cup (25g) Parmesan cheese, grated
  • 1/4 cup loosely packed fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried Italian seasoning
  • Optional: 1/4 cup (40g) sun-dried tomatoes, chopped
  • Optional: red pepper flakes to taste
  • Optional: provolone cheese instead of mozzarella

Instructions

  1. In a large mixing bowl, combine 2 cups (240g) all-purpose flour with 1/2 teaspoon salt.
  2. Add 1/2 cup (115g) cold, cubed unsalted butter. Using your fingers or a pastry cutter, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  3. Gradually pour in 1/4 cup (60ml) of ice water, stirring gently with a fork until the dough just starts to come together. Stop once the dough holds when pressed; avoid overmixing.
  4. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  5. While the dough chills, chop the salami, artichoke hearts, Kalamata olives, roasted red peppers, and fresh basil. Mince garlic and shred mozzarella and Parmesan cheeses.
  6. Preheat oven to 400°F (200°C).
  7. On a lightly floured surface, roll the chilled dough into a roughly 12×9 inch (30×23 cm) rectangle, about 1/4 inch (6mm) thick. Transfer onto a baking sheet lined with parchment paper.
  8. Drizzle 2 tablespoons of extra virgin olive oil evenly over the dough. Spread minced garlic across the surface.
  9. Scatter chopped salami, artichokes, olives, roasted peppers, and basil evenly over the dough.
  10. Sprinkle shredded mozzarella and Parmesan cheeses on top.
  11. Finish with a light sprinkle of 1 teaspoon dried Italian seasoning and red pepper flakes if desired.
  12. Bake for 20-25 minutes, or until the crust is golden brown and cheese is bubbly and slightly browned.
  13. Let cool for about 10 minutes on the pan to set.
  14. Cut into bite-sized squares or rectangles and serve warm or at room temperature.

Notes

Chill the dough to ensure a flaky crust. Avoid overloading toppings to prevent sogginess. Use a silicone baking mat or parchment paper for easy cleanup. Tent with foil if cheese browns too fast. Store-bought puff pastry can be used as a shortcut but homemade dough yields better texture. Dough can be made up to 2 days ahead and refrigerated. Leftovers keep well refrigerated for 3 days or frozen for up to a month.

Nutrition

Keywords: antipasto squares, Italian appetizer, party food, savory appetizer, easy appetizer, antipasto recipe, Italian party food

Find it online: https://realityeats.com/savory-antipasto-squares-recipe-easy-italian-appetizer-for-parties/