Chatelaine Kitchen

How to make an antipasto charcuterie platter

A shared platter of freshly pickled veggies and other nibbles is a new take on a vintage crowd pleaser.

The anti-(tower) pasto platter recipePhoto by Roberto Caruso

The anti-(tower) pasto platter recipe
Photo by Roberto Caruso

To celebrate our 85th Anniversary, our kitchen hit the archives for a taste of the headline-making trends from the past 85 years. Inspired, we whipped, flipped and remixed our faves. For this Then and Now remake, we turned a towering platter of vegetables (see below) into a modern tapas and charcuterie board, with freshly pickled vegetables, asiago and parmesan wedges, prosciutto slices, olives and Italian bread.

italian tower salad













Antipasto Platter


  • 1 tsp salt, preferably kosher
  • 8 purple fingerling potatoes, cut in half lengthwise
  • 1 bunch baby carrots, peeled and stems trimmed
  • 2 cups green beans, trimmed
  • 284-g pkg white pearl onions
  • 125 g small brussels sprouts
  • 12 candy stripe radishes (large, cut in half)

For the marinade:

  • 1/2 cup white balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 3 garlic cloves, minced
  • 1 tsp salt


  • BOIL a pot of water. Add 1 tsp salt, potatoes and carrots. Boil until just fork-tender, 8 to 10 minutes. Use a slotted spoon to transfer to a large colander. Add beans to boiling water and cook until tender-crisp, about 3 min. Transfer to colander. Add onions to water and boil 1 to 2 min. Drain and rinse with cold running water. Trim, slip off and discard skins. Transfer to colander. Trim ends off brussels sprouts and add to vegetable mixture along with radishes.
  • WHISK vinegar with oil, lemon juice, Dijon, garlic and 1 tsp salt in a large bowl. Add vegetables and toss. Refrigerate at least 1 hour, stirring occasionally. Serve with asiago or parmesan wedges, prosciutto slices, olives and Italian bread.