Antipasto Platter

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Need to restock an empty spot on the snack table in a commercial break? Look no further than a big antipasto plate. Rachel Ray describes a pretty complete one on this page of the Food Network website, which comes together in a snap when you pick up all the ingredients ahead of time. Grab a couple small bowls and set everything out on a serving tray or big cutting board with some crackers and get right back to the game!

Ingredients

• 1 pound fresh smoked or plain fresh mozzarella
• 1/2 pound deli sliced sweet sopressata
• 1/2 pound deli sliced hot sopressata
• 1/2 pound deli sliced Genoa salami
• 1 pound sharp provolone
• 2 cups good quality large olives, available in bulk bins near deli
• 2 cups giardiniera hot pickled vegetable salad, drained
• 2 cups marinated artichoke heartsr1
• One 16-ounce jar roasted red peppers, drained and cut into pieces

Details

Servings 8
Adapted from wallstcheatsheet.com

Preparation

Step 1

Arrange meats and cheeses on cutting board. Pile olives, giardiniera, artichokes and red peppers into small bowls and set along edge of board or serving tray. Place knives near cheeses and seafood forks in olives and veggies to serve. Place an extra ramekin out to collect pits from olives.