Antipasto Platter Recipe

Your guests will love this antipasto platter with marinated pepperoncini, mushrooms, tomatoes, Provolone, olives, and pepperoni.
Photo by Heather A.
Adapted from tasteofhome.com
Antipasto platter with antipasto platter with marinated pepperoncini, mushrooms, tomatoes, Provolone, olives, and pepperoni.

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

14

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

14

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    (24-ounce) jar pepperoncini, drained

  • 1

    (15-ounce) can garbanzo beans or chickpeas, rinsed and drained

  • 2

    cups fresh mushrooms, halved

  • 2

    cups cherry tomatoes, halved

  • 1/2

    pound provolone cheese, cubed

  • 1

    (6-ounce) can pitted ripe olives, drained

  • 1

    (3 1/2-ounce) package sliced pepperoni

  • 1

    (8-ounce) Italian vinaigrette dressing

  • Lettuce leaves

Directions

In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: