IMPRESSIVE BUT EASY ANTIPASTO PLATTER!

Impressive but Easy Antipasto Platter! image

Provided by Amy H. @Meave

Number Of Ingredients 16

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1 cup(s) fresh whole mushrooms, trim the stems to make flat and even
1/4 cup(s) olive oil (divided)
1/2 teaspoon(s) dried parsley
1/2 teaspoon(s) dried basil
1/2 teaspoon(s) garlic powder
dash of salt
6 slice(s) provelone cheese
8 ounce(s) mozzarella, cheese diced into cubes
dash(es) crushed red pepper
4 ounce(s) havarti cheese slices
6 ounce(s) thinly sliced prosciutto or fully cooked ham
1 jar(s) pepperoncini, drained
1 can(s) whole jumbo black or greek olives or greek olives, drained
8 ounce(s) thinly sliced salami
8 ounce(s) thinly sliced sandwich style pepperoni
- parsley for garnishing

Steps:

Add mushrooms to a skillet with 1/4-1/2 cup water. Heat over medium high heat, tossing with a spoon until cooked through. Drain off water.
Stir together 1/8 cup olive oil, dried parsley, garlic powder, dried basil and dashes of salt. Stir oil and seasonings. Toss in mushrooms into marinade and refrigerate for at least 2 hours.
Combine mozzarella and olive oil and crushed red pepper. Cover and refrigerate at least 2 hours to blend the flavors.
Cut half of the havarti cheese into triangular half slices. Layer, cut provelogne slices into halves. Layer neatly on tray.
Drain mozzarella cubes and mushrooms, reserving 1/4 cup mushroom marinade.
On a serving platter lined with fresh parsley leaves neatly place mozzarella cubes, mushrooms, prosciutto cheese slices, salami, ham and peppers in whatever order looks nice to you.
Drizzle with reserved marinade.
Cover; Refrigerate until ready to serve.