Antipasto Platter Recipe

Antipasto Platter Recipe
Antipasto Platter Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    • 1/2 pound prosciutto, cut into bite-sized pieces

  • 1/2

    • 1/2 pound Genoa salami, cut into bite-sized pieces

  • 1/4

    • 1/4 pound pepperoni slices or cappicola, cut into bite-sized pieces

  • 1/2

    • 1/2 pound Provolone cheese, cut into chunks

  • 1/4

    • 1/4 pound fresh mozzarella cheese, cut into chunks

  • 1

    • 1 can marinated artichoke hearts, drained

  • 1

    • 1 jar roasted red pepper slices, drained

  • 1

    • 1 can sliced black olives

  • 1

    • 1 can sliced green olives

  • 1

    • 1 cup pepperoncini peppers, halved

  • 2

    • 2 cups button mushrooms

  • 2

    • 2 cups cherry or grape tomatoes, halved

  • 1

    • 1 small red onion, thinly sliced

  • 1/4

    • 1/4 cup fresh Italian parsley, coarsely chopped

  • 1/4

    • 1/4 cup fresh basil, coarsely chopped

  • 1

    • 1 bottle good-quality oil and vinegar based Italian salad dressing

Directions

1. Combine all ingredients in a large bowl or zippered plastic bag. Stir well to incorporate dressing and coat all ingredients. 2. Cover or close and refrigerate for several hours or overnight. Serve cold with fresh bread and toothpicks.

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