Antipasto Platter

By michellecresta

Ingredients

• Frank’s recipe:
• • Jar of Mixed Giardiniera
• • 1 lb of cappi (capicola) ham
• • 1 1/2 lb of deluxe ham
• • 1 lb. of prosciutto
• • 1 lb. of provolone – half mild Boar’s Head brand
• • Shredded ice burg lettuce
• • Olive oil, vinegar and salt & pepper

Preparation

Step 1

How about an Antipasto Platter? more>>>
I. Antipasto Platter
12-18 servings

1 lb marinated artichoke hearts, drained
and halved
10 ounces marinated mushrooms, drained
1-2 can caponata, eggplant spread (if
homemade, 1 recipe)
24 large green olives
24 large black olives
1/2-1 pepperoni, sliced or cubed
1/2 lb provolone cheese, cubed (sharp or
mild)
12 ounces roasted sweet peppers, sprinkled
with olive oil and garlic (or canned
pimentos)
24 pepperoncini peppers (hot vinegar
peppers)
2-3 celery hearts or fennel, hearts (cut
into sticks)
6 large fresh tomatoes, sliced (or whole
grape tomatoes)
12 anchovy fillets
1 lb fresh mozzarella cheese, sliced
1 lb genoa salami, sliced thin
1 lb prosciutto, sliced very thin
1 (6.00 ounces) can of italian tuna
packed in oil, drained
36 capers
sliced Italian bread
breadsticks

1. Sliced meats may be rolled up (into tube
shapes).
2. Arrange your choices attractively on a
large (oval) platter, serve with thin slices
of Italian bread and bread sticks on the
side.
3. A cruet of olive oil and vinegar near by
is a nice touch.

II. Antipasto Platter
Serves 12+.

12 ounces roasted red peppers
12 ounces marinated button mushrooms
(drained)
36 Italian olives or green olives,
drained
36 black olives (drained)
24 pepperoncini peppers
8 ounces pepperoni, sliced
24 slices prosciutto, rolled
24 slices ham, rolled
48 slices genoa salami, rolled
12 ounces fresh mozzarella cheese, cubed

36 grape tomatoes or cherry tomatoes
1. Arrange ingredients on tray.
2. Serve with bread sticks or chunks of
warmed Italian bread.
3. Have a small dish of olive oil on the
side for dipping.