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Antipasto Platter Recipe

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We entertain often, and this one of our favorite "party pleasers". It's such a refreshing change from the usual chips and dip. —Teri Lindquist, Gurnee, Illinois

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Antipasto Platter Recipe

Prep: 10 min. + chilling

Yield: 14-16 Servings

10 10

Ingredients

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Directions

In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.

Originally published as Antipasto Platter in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p25

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Reviews for Antipasto Platter (22)

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Antipasto Platter

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Reviewed on Jan. 31, 2012 by Magnificent7

It is a little pricey to make, but I am often asked to make it for some special occasion.

Reviewed on Dec. 29, 2011 by Syla_g

Good and easy to make, will bring it to New Year's Eve Party at friend's house. Not a big fan of Provolone, will use different cheese this time. Otherwise it's great and can be made ahead of time.

Reviewed on Dec. 02, 2011 by niteowl22

I also add fresh mozzarella, more olives, roasted red pepper, and prosciutto. Also, some red onions are good too. I build this salad on a large platter and make it for the holidays.

Reviewed on Sep. 25, 2011 by GaitherMom

Love this recipe. So easy to make and everyone thought it tasted great!

Reviewed on Jul. 19, 2011 by dollbird

Beautiful and delicious! I love recipes that can be enjoyed by vegetarians too (I'm one myself) and this is perfect---everyone can just spear up what they want!

Reviewed on Jun. 28, 2011 by korren1995

Instead of pepperoni I add summer sausage cut in squares, also add cheese tortellini, cooked and drained. I like Paul Neuman's Italian dressing the best!!! People love this pretty appetizer!!

Reviewed on Feb. 23, 2011 by joyfulnoise150

Used a premium Italian dressing. Omitted garbanzo beans and added green olives with pimentos. Used grape tomatoes and left them whole. It looked fabulous and went over very well.

Reviewed on Jan. 19, 2011 by dana1127

This was terrific! I didn't have garbanzo beans, so I left them out, but I did add artichoke hearts. Everyone loved it!

Reviewed on Jan. 08, 2011 by JkayC

Excellent, tasty and very easy!! My family LOVED it!

Reviewed on Jan. 01, 2011 by sallyjojo

This is a great recipe, it's so easy to vary the ingredients to your peronal liking. I eliminated the garbanzo beans and added salami. Replaced the pitted ripe olives with blue cheese stuffed green olives and kalamata olives. Used whole grape tomatoes instead of the cherry tomatoes. I let this marinate for a few hours, the mushrooms especially were vary tasty.

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