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Antipasto Platter
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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

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.

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