Antipasto cheesecake recipe

This playful take on an antipasto recipe allows you to showcase your favourite flavours while impressing guests with a beautiful, edible masterpiece. Start by choosing your preferred cured meats and build your very own “cheesecake” by layering them artfully around your “cake”. Don’t forget to add crackers, olives, and fruit for a burst of colour and texture.

Ingredients

1kg wheel of ripe brie or camembert

50g thinly sliced mild soppressa salami

50g thinly sliced chilli soppressa salami

50g thinly sliced plain mortadella

50g thinly sliced prosciutto di parma

whole marinated artichokes, caperberries, Sicilian and kalamata olives and halved fresh figs, for decorating

crackers or crusty bread, for serving

Method

Unwrap the cheese and place on a cake stand.

Arrange sliced meats on top, folding the salamis and mortadella slices to resemble a flower and draping the prosciutto in between.

Place artichokes, caperberries, olives and figs on and in between the cured meats.

Cover loosely with foil and refrigerate until ready to serve.

Serve with crackers or bread.

What is antipasto?

Traditionally served before the main course, antipasto is a generous platter filled with an array of cured meats, cheeses, marinated vegetables, olives, and crusty bread. The beauty of antipasto lies in its variety, allowing you to mix and match your favourite ingredients to create a colourful and inviting feast. Whether shared with family or served at a gathering, this antipasto recipe brings a touch of casual elegance to the table.