Epic Fall Harvest Antipasto Platter

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Celebrate Fall with this epic harvest antipasto platter featuring roasted seasonal vegetables. Great for family gatherings or cocktail parties.

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What’s the difference between antipasto and charcuterie?

Good question. Basically, charcuterie and antipasto are different words for the same thing. Charcuterie is French. Antipasto is Italian. Antipasto (plural antipasti) is the traditional first course of a formal Italian meal.

Traditional antipasto includes a whole bunch of things not just meats and cheeses. You’ll also find olives, pepperoncini, artichoke hearts, and vegetables in oil or vinegar. Literally, the word “antipasto” is derived from the Latin root “anti” meaning “before” and “pastus,” which means “meal.” Thus, the antipasto course simply refers to the dish that precedes all others.

Honestly, this antipasto is so hearty, it’s a meal unto itself.

Ingredients for a Fall Harvest Antipasto Platter

This recipe bucks tradition. Instead of marinated vegetables, I used roasted vegetables drizzled with a simple apple cider vinegar and maple syrup dressing. I also kept this platter vegetarian-friendly. No meat. It’s all delicious seasonal vegetables and fruits along with nuts, cheeses, and a variety of crackers.

The main ingredients:

  • Garlic
  • Onion
  • Carrots
  • Parsnips
  • Brussels sprouts
  • Fingerling potatoes
  • Delicata squash
  • Apple, Pear
  • Smoked Gouda, Extra sharp cheddar
  • Hazelnuts, Walnuts
  • Norwegian crispbreads and lentil crackers

The seasonings and dressing:

  • Fresh thyme
  • Everything Bagel
  • Cinnamon
  • Maple syrup
  • Apple cider vinegar
  • Olive oil and Extra Virgin olive oil
  • Salt
Fall Harvest Antipasto Platter featurng roasted Brussels Sprouts

How To Make A Fall Harvest Anitpasto Platter

Don’t be overwhelmed by the number of steps in this recipe. It boils down to a few simple tasks. As items are roasting, you can prep the next thing, etc.

  • Roast the vegetables in batches. As they finish, add them to the platter, and cover with foil.
  • Once all the vegetables are roasted and arranged on the platter, pour on the dressing.
  • Add the sliced fruit, nuts, cheese, and crackers.
  • Serve it up.

It is 100% fine for the roasted vegetables to be at room temperature when you serve this platter.

Ingredient Swaps for Fall Harvest Antipasto Platter

As usual, this recipe is more of a guide than anything else. Swap ingredients to your tastes. The entire idea is to make it your own.

  • Go nut-free and swap the hazelnuts and walnuts for roasted pumpkin seeds.
  • Select different cheeses. Or, add more kinds. Stilton or a creamy brie would be outstanding additions.
  • Make it for omnivores and add the cured meats.
  • Don’t want to make the dressing? Just drizzle on extra virgin oil and/or a nice vinegar.
  • I make cracker recommendations but go with what you love or have on hand.

Fall Harvest Antipasto Platter

Celebrate Fall with this epic harvest antipasto platter featuring roasted seasonal vegetables. Great for family gatherings or cocktail parties.
Servings 6 people
Cook Time 1 hr 20 mins

Ingredients

  • 2 heads garlic
  • 1 medium-sized yellow onion
  • 8 ounces carrots
  • 8 ounces parsnips
  • 1 pound Brussels sprouts
  • 1 pound fingerling potatoes
  • 1 pound delicata squash
  • 1 tsp Everything Bagel seasoning
  • 1 sprig thyme
  • 1 tsp cinnamon
  • 2.5 tbsp olive oil
  • Salt to taste
  • 1 apple cored, thinly sliced
  • 1 Bosc pear cored, thinly sliced
  • 1/2 cup smoked gouda
  • 1/2 cup extra sharp cheddar cheese
  • 1/4 cup hazelnuts
  • 1/4 cup chopped walnuts
  • 10 pieces crispbread
  • 1 cup lentil crackers

Apple Maple Dressing

  • 1 tbsp Extra Virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup

Instructions

Roast Vegetables

  • Preheat oven to 425 degrees Fahrenheit.
  • Cut 1/4 inch off the tops of the garlic heads. Place them on a piece of foil. Drizzle with 1/2 teaspoon olive oil, 1 sprig of fresh thyme, and a pinch of salt. Wrap in the foil and place on a rimmed baking sheet.
  • Remove the outer skin from the onion and trim the top. Cut onion into eighths. Place on the same rimmed baking sheet.
  • Trim the ends and peel the carrots and parsnips. Cut into equally-sized sticks. Place on the rimmed baking sheet with the onions and garlic. Drizzle all the vegetables with 2-3 teaspoons of olive oil. Season with a pinch or two of salt.
  • Roast in the oven for 30 minutes, until the parsnips are fork-tender. Place them on a large platter and cover with foil. Set aside.
  • Trim the ends and halve the Brussels sprouts. Place them on a rimmed baking sheet.
  • Wash and pat dry the fingerling potatoes. Place them whole on the rimmed baking sheet with the Brussels sprouts.
  • Drizzle the Brussels sprouts and fingerlings with 2-3 teaspoons olive oil and season with 1 teaspoon of Everything Bagel seasoning.
  • Roast in the oven for 30 minutes until the potatoes are fork-tender. Place them on the platter with the onion, garlic, carrots, and parsnips. Cover with foil. Set aside.
  • Trim the ends of the delicata squash and halve lengthwise. Remove and discard the seeds. Cut into slices about 1/2 inch thick. Place slices on the rimmed baking sheet. Drizzle with 1-2 teaspoons olive oil. Season with 1/2 teaspoon cinnamon and a pinch of salt. Roast in the oven for 20 minutes.
  • While the squash roasts, slice the apple and pear. Dice the cheeses. Make the dressing. (See below)
  • Once the squash is roasted, add the slices to the platter with all the other vegetables. Pour on the apple maple dressing.
  • Around the egdes of the platter fill in with the fruit slices, cheese, crackers, and nuts.

Apple Maple Dressing

  • In a small bowl whisk together the maple syrup, apple cider vinegar, and extra virgin olive oil. Season with salt to taste.
Calories: 518kcal
Course: Appetizer
Cuisine: American, Italian
Keyword: fall, roasted vegetables

Nutrition

Calories: 518kcal | Carbohydrates: 61g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 418mg | Potassium: 1385mg | Fiber: 12g | Sugar: 17g | Vitamin A: 8161IU | Vitamin C: 105mg | Calcium: 352mg | Iron: 4mg

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Photos by Renato Ghio

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