MARINATED ANTIPASTO RECIPES

Name: Marinated Antipasto Platter
Prep time: 25 min
Total time: 25 min
Yield: 16 serving(s)
Ingredients: 8 ounces mushrooms, whole; 1 pint cherry tomatoes; 1 green pepper, cut into strips; 5 ounces olives, super colossal; 1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks; 12 ounces artichoke hearts, drained; 11 ounces pepperoncini peppers, drained; 1/2 lb provolone cheese, cubed; 1/4 lb salami, slice rolled up and secured with toothpicks; lettuce leaf; 1/2 cup olive oil; 1/2 cup vinegar; 2 tablespoons Dijon mustard; 1 teaspoon honey; salt and pepper; 1 tablespoon fresh basil, chopped; 1/4 teaspoon dried oregano; 1 teaspoon garlic, minced

MARINATED ANTIPASTO PLATTER RECIPE - ITALIAN.FOOD.COM

Marinated Antipasto Platter Recipe - Italian.Food.com image

Make and share this Marinated Antipasto Platter recipe from Food.com.

Total Time 25 minutes

Prep Time 25 minutes

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces mushrooms, whole
1 pint cherry tomatoes
1 green pepper, cut into strips
5 ounces olives, super colossal
1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
12 ounces artichoke hearts, drained
11 ounces pepperoncini peppers, drained
1/2 lb provolone cheese, cubed
1/4 lb salami, slice rolled up and secured with toothpicks
lettuce leaf
1/2 cup olive oil
1/2 cup vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
salt and pepper
1 tablespoon fresh basil, chopped
1/4 teaspoon dried oregano
1 teaspoon garlic, minced

Steps:

Combine marinade ingredients.
Marinade vegetables in container overnight.
Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.

Nutrition Facts : Calories 183.7, FatContent 14.2, SaturatedFatContent 4.5, CholesterolContent 22.2, SodiumContent 544.6, CarbohydrateContent 6.6, FiberContent 3, SugarContent 2.4, ProteinContent 8.7

MARINATED ANTIPASTO PLATTER RECIPE - PILLSBURY.COM

Marinated Antipasto Platter Recipe - Pillsbury.com image

Enjoy a before-the-meal dish, authentic Italian-style.

Provided by Pillsbury Kitchens

Total Time 12 hours 25 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 12

Ingredients

1/4 cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary leaves
1 teaspoon dried tarragon leaves
1/4 cup olive oil
2 cups assorted olives, drained
1 (6-oz.) jar whole mushrooms, drained
1 (8-oz.) block whole milk mozzarella cheese, cut into 1/2-inch cubes
1/2 lb. sliced hard salami (about 1/8 inch thick)
Cocktail toothpicks
Lemon leaves, if desired

Steps:

In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.

Nutrition Facts : Calories 120 , CarbohydrateContent 2 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 3 g, ServingSize 1/24 of Recipe, SodiumContent 500 mg, SugarContent 0 g

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