Antipasto Platter
Antipasto Platter Image

Antipasto Platter

An antipasto platter that is a colorful presentation of cheese, vegetables and meats, sure to be a focal point of any appetizer buffet table.

12
servings
25 min
PREP TIME
02 hrs 25 min
TOTAL TIME

Ingredients

2 (6-ounce) jars marinated artichoke hearts, drained

1 (6-ounce ) can large pitted ripe olives, drained

12 green bell pepper strips

10 to 12 pepperoncini salad peppers or cherry peppers

1/2 cup Italian vinaigrette salad dressing

16 cherry tomatoes

16 small fresh mushrooms

Leaf lettuce

1 (2-inch thick) pound slice Land O Lakes® Provolone Cheese cubed

1/4 pound thinly sliced deli roast beef,  cut into 1-inch strips, rolled up

1/4 pound thinly sliced deli hard salami, rolled up

 

 *Substitute deli turkey or ham or your favorite deli meat.

How to make

  1. STEP 1

    Combine Italian dressing, tomatoes and mushrooms in medium bowl. Cover; refrigerate at least 2 hours.

  2. STEP 2

    Place lettuce leaf lettuce on large serving platter. Drain marinade from tomato mixture. Arrange tomato mixture and all remaining ingredients on platter as desired.

Tip #1

Secure each slice of meat with toothpick, if desired.

Nutrition

270Calories
19Fat (mg)
40Cholesterol (mg)
1160Sodium (mg)
12Carbohydrates (g)
0Dietary Fiber
16Protein (g)

Reviews

Explore reviews from
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  January 25, 2010

This was A huge hit !Try different cheeses and meats and make sure you have color.

— says Therese
Helpful?
  April 01, 2009

I put this platter together for a church Ladies group dinner. It was a beautiful presentation. There were many positive comments on how pretty and tasty it was. It went perfectly with the other meal choices we had-which was two types of lasagne and chicken alfredo. They also got to mix their own Italian sodas. The only thing different that I did to it was to add carrot sticks instead of just the curls, and another kind of olive.

— says Zelda
Helpful?
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