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.