ANTIPASTO CHEESE TYPES RECIPES

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PERFECT ANTIPASTO PLATTER — LET'S DISH RECIPES



Perfect Antipasto Platter — Let's Dish Recipes image

Loaded with a variety of meats, cheeses and vegetables, then drizzled with Italian dressing and spices, this antipasto platter is the perfect appetizer for any occasion.

Provided by Danelle

Total Time 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 15

1 head Romaine lettuce
2 teaspoons garlic salt
2 teaspoons dried oregano
1 (8 oz.) bottle Italian-style salad dressing
1/2 pound thinly sliced cooked ham
1/2 pound sliced pepperoni
1/2 pound sliced salami
1/2 pound cheddar cheese, cubed or sliced
1/2 pound mozzarella cheese, cubed or sliced
1/2 pound pepper jack cheese, cubed or sliced
1 cup fresh mushrooms
1 cup whole pepperoncini peppers
1 cup whole black olives
1 cup cherry tomatoes
Italian bread or crackers, for serving

Steps:

  • Wash and dry lettuce and arrange on a large platter. 
  • Sprinkle with 1 teaspoon each of garlic salt, dried oregano and about 1/4cup of Italian dressing.
  • Roll up ham, pepperoni and salami and arrange around outside edge of platter. Fill center of platter with cubed or sliced cheeses, mushrooms, olives, peppers and tomatoes.
  • Sprinkle with remaining garlic salt, oregano and desired amount of Italiandressing.  Refrigerate until ready to serve. Serve with Italian bread or crackers. 

Nutrition Facts : Calories 336 calories, CarbohydrateContent 6 grams carbohydrates, CholesterolContent 76 milligrams cholesterol, FatContent 26 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 1268 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 12 grams unsaturated fat

ANTIPASTO PLATTER RECIPE: HOW TO MAKE IT



Antipasto Platter Recipe: How to Make It image

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 16 servings (4 qt.).

Number Of Ingredients 9

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Steps:

  • In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

Nutrition Facts : Calories 178 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 852mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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