ANTIPASTO PLATTER

Antipasto Platter image

Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.

Provided by Dee514

Time 20m

Yield 1 Large Antipasto, 12-18 serving(s)

Number Of Ingredients 19

Ingredients

1 lb marinated artichoke hearts, drained and halved
10 ounces marinated mushrooms, drained
1 -2 can caponata, eggplant spread (if homemade, 1 recipe)
24 large green olives
24 large black olives
1/2-1 pepperoni, sliced or cubed
1/2 lb provolone cheese, cubed (sharp or mild)
12 ounces roasted sweet peppers, sprinkled with olive oil and garlic (or canned pimentos)
24 pepperoncini peppers (hot vinegar peppers)
2 -3 celery hearts or 2 -3 fennel, hearts (cut into sticks)
6 large fresh tomatoes, sliced (or whole grape tomatoes)
12 anchovy fillets
1 lb fresh mozzarella cheese, sliced
1 lb genoa salami, sliced thin
1 lb prosciutto, sliced very thin
1 (6 ounce) can of italian tuna packed in oil, drained
36 capers
sliced Italian bread
breadstick

Steps:

Sliced meats may be rolled up (into tube shapes).
Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
A cruet of olive oil and vinegar near by is a nice touch.

Nutrition Facts : Calories 453.2, Fat 29.6, SaturatedFat 13.5, Cholesterol 88.9, Sodium 3148.1, Carbohydrate 19.4, Fiber 6, Sugar 9.5, Protein 30.4

*** Explore more Antipasto Platter Recipes »

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