ANTIPASTO PLATES RECIPES

Name: Antipasto Platter
Prep time: 25 min
Yield: 12 servings
Cuisine: Italian
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

ANTIPASTO PLATTER RECIPE | LAND O’LAKES

Antipasto Platter Recipe | Land O’Lakes image

An antipasto platter that is a colorful presentation of cheese, vegetables and meats, sure to be a focal point of any appetizer buffet table.

Provided by Land O'Lakes

Categories Appetizer

Total Time 0 minutes

Prep Time 25 minutes

Yield 12 servings

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 270 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 40 milligrams, SodiumContent 1160 milligrams, CarbohydrateContent 12 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 16 grams

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

Ingredients

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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