Antipasto Platter

By á-174942

Ingredients

• 1 pound fresh smoked or plain 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 hearts
• 1 jar roasted red peppers - (16 oz) drained, and cut into pieces

Details

Servings 6

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.

This recipe yields 6 to 8 servings.