Antipasto Platter

Antipasto Platter
35
3 Reviews
An antipasto platter that is a colorful presentation of cheese, vegetables and meats, sure to be a focal point of any appetizer buffet table.
25 min
Prep Time
2:25
Total Time
12 servings

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.

Directions

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

Recipe Tips

Secure each slice of meat with toothpick, if desired.

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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

Rating

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.

Rating

I made this Labor Day and it makes a beautiful presentation. I added hot peppers, green onions, and hard boiled eggs to the platter. I didn't marinate the mushrooms. I bought them all ready prepared in the deli section and then added the tomatoes in the oil. Saves time cleaning and preparing the mushrooms

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