An antipasto platter that is a colorful presentation of cheese, vegetables and meats, sure to be a focal point of any appetizer buffet table.
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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
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.
Combine Italian dressing, tomatoes and mushrooms in medium bowl. Cover; refrigerate at least 2 hours.
Place lettuce leaf lettuce on large serving platter. Drain marinade from tomato mixture. Arrange tomato mixture and all remaining ingredients on platter as desired.
Secure each slice of meat with toothpick, if desired.
Explore reviews fromour online community
This was A huge hit !Try different cheeses and meats and make sure you have color.
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.
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