Antipasto Platter, Marinated

By á-47

Ingredients

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp. orange juice
• 1 tea. grated orange peel
• 1 tea. dried rosemary, crushed
• ]1 tea. dried tarragon
• 1/2 lb. mozzrella cheese, cubed
• 2/3 cup pimiento stuffed olives
• 2/3 cup pitt3ed Greek olives
• 2/3 cup pitted ripe black olives
• 1 jar (4 1/2 oz) whole mushrooms, drained
• 1/2 lb. thinly sliced hard salami

Preparation

Step 1

In a large ziplock bag, combine the first six ingredients. Add the cheese, olives and mushrooms; seal bag and turn to coat. Refrigerate overnight.

Drain marinade, reserving 2 Tbsp. thre3ad salami onto toothpicks (folded in fourths). Arrange on a large platter; drizzle with reserved marinade.
Arrange cheese mixture around salami.