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Antipasto Platter
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1 jar (32 ounces) pepperoncinis, 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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |