ANTIPASTO PLATTER
Easy to make, and delicious to eat. Add and remove items as you please.
Provided by Mary Beam
Categories Other Snacks
Time 1h
Number Of Ingredients 13
Steps:
- 1. Get out your platter and rub olive oil all over it.
- 2. Layer your provolone cheese around the edge, overlapping. Leave room for the bowl in the middle.
- 3. Layer the genoa in the same fashion, over the provolone. This is also where I sometimes add 1/2 slices of mortadella.
- 4. Slice up the pepperoni in strips and place in a random fashion over the genoa and provolone.
- 5. Slice up the mozzerella in strips and place over the pepperoni.
- 6. Top with the chopped up soprasatta.
- 7. Top this with the chopped sliced tomato and roasted red peppers, which have been sliced thinly.
- 8. Add the artichoke hearts, sliced thinly, but also some chunks.
- 9. Spoon up some of the marinade from the artichoke jar and sprinkle over the platter. I use about 4 to 6 tablespoons.
- 10. Top with ground pepper to taste and the chopped parsley.
- 11. Drizzle the balsamic vinegar over your creation.
- 12. Top with the fresh parmesan.
- 13. Now you're going to get a very sharp knife, and slice up the platter into triangle shaped wedges. Keeping it in tact, of course. I use a spatula to serve.
- 14. Set your bowl in the middle of the platter, filled with assorted olives and pepperoncini. Sometimes I add banana peppers too.
- 15. Best if you let the platter marinate overnight in the fridge. Serve along side a fresh load of Italian bread.
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