Crispy Antipasto Squares
These crispy antipasto squares are an easy Italian party appetizer featuring a flaky puff pastry base topped with a savory blend of Italian deli meats, cheeses, olives, and veggies. Perfect for any occasion, they deliver a crunchy, cheesy, and flavorful bite that impresses guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 2 sheets puff pastry, thawed
- 1 cup Italian deli meats (salami, pepperoni, prosciutto), sliced
- 1 ½ cups shredded cheese blend (mozzarella and provolone)
- ½ cup sliced olives (Kalamata or green)
- ½ cup chopped roasted red peppers
- ½ cup chopped artichoke hearts, drained
- ¼ cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Unfold the thawed puff pastry sheets onto the lined baking sheet. If needed, press edges together to form one large rectangle. Prick the surface lightly with a fork to prevent over-puffing. This takes about 5 minutes.
- In a medium bowl, combine the sliced Italian deli meats, shredded cheese blend, sliced olives, chopped roasted red peppers, chopped artichoke hearts, minced garlic, and fresh basil. Drizzle with olive oil, sprinkle Italian seasoning, salt, and pepper to taste. Toss gently to coat evenly. This takes about 7 minutes.
- Spread the antipasto mixture evenly over the puff pastry sheet, leaving about a ½-inch border around the edges. This takes about 3 minutes.
- Bake in the preheated oven for 18-22 minutes, or until the pastry edges are golden brown and crispy and the cheese is melted and bubbly. Watch closely around 18 minutes to avoid over-browning.
- Remove from oven and let cool for 5-7 minutes. Use a sharp knife or pizza cutter to slice into bite-sized squares or rectangles.
- Serve warm or at room temperature.
Notes
Prick the puff pastry before baking to keep the crust crisp and prevent puffing. Drain moist ingredients well to avoid soggy crust. Use fully thawed but cold puff pastry for best puff and flakiness. Tent with foil if cheese browns too quickly. Topping can be prepared up to 24 hours in advance and stored in the fridge. For vegetarian version, omit deli meats and add extra veggies like mushrooms or sun-dried tomatoes. Gluten-free puff pastry can be used but watch baking times.
Nutrition
- Serving Size: 1 square (1/12th of
- Calories: 180
- Fat: 14
- Carbohydrates: 7
- Fiber: 1
- Protein: 8
Keywords: antipasto, appetizer, Italian, party food, puff pastry, easy recipe, crowd-pleaser, cheesy, savory