ANTIPASTO PLATTER DELIVERED RECIPES

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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

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 - RACHAEL RAY SHOW



Antipasto Platter | Recipe - Rachael Ray Show image

Antipasto Platter

Provided by The Rachael Ray Staff

Number Of Ingredients 18

Italian meats -- prosciutto
sopressata
bresaola
salami
anything your friends and family enjoy
Cheese -- Rachael's faves include Robiola
Provolone
Parmigiano-Reggiano and Boursin.
Bread or celery sticks -- put the bread sticks or celery sticks in fun glasses; its best if you find ones that are taller with a larger mouth like water glasses. This will give some height to your snacking platter.
Mixed nuts -- a glass that has a small mouth
like a brandy snifter
is perfect for nuts! Instead of digging through a bowl that everyones got their hands in
guests will have to pour the nuts into their hand because of the small opening.
Olives -- rocks glasses work well to put olives in. Be sure to put out an empty dish for the pits!
Jams and honey -- Rachaels favorites are fig jam and farmstand honey
Artichokes
peppers and tomatoes -- roasted and marinated veggies tend to have a bit of liquid in them so it's best to use a small bowl or dish for these. Not too big though
you dont want it to take to much room on the cutting board.

Steps:

  • Assemble everything on a large cutting board or butcher block and have a cup of toothpicks handy!

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