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Antipasto Platter Recipe

Antipasto Platter Recipe photo by Taste of Home

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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 8 ounces Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

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Lettuce leaves

Directions

In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
Refrigerate 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

Antipasto Platter

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(1-26) of 26 reviews

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Reviewed on Mar. 01, 2013 by linda43050

I made this for our super bowl party and everyone loved it. Now making for a wedding reception. Love it!!!

Reviewed on Jan. 23, 2013 by sswimmomm

We have made his the last several Christmas Eves for an appetizer- It is make ahead easy to serve looks pretty and leftovers are even better!

Reviewed on Sep. 23, 2012 by korren1995

This is awesome, people love it. So easy. I cube summer sausage, add cooked cheese tortellini. Use Newmans Italian salad dressing. Makes this recipe awesome.

Reviewed on Aug. 04, 2012 by cwbuff2

I made this for Father's Day, since my husband likes antipasto. He liked it, but next time I would not use a whole can of chickpeas and up the amt of mushrooms. It makes more than a family can eat in one sitting, so take it to a potluck or party.

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.

Reviewed on Dec. 30, 2010 by jetfan27

What?..................No anchovies????? You gotta put anchovies on the platter

Reviewed on Dec. 30, 2010 by msm93

Love this... I add roasted red peppers and use the juice from the peppers instead of the dressing.

Reviewed on Dec. 28, 2010 by GKHarri

Excellent. I also added salami and I would leave out the garbanzo beans next time.

Reviewed on Dec. 27, 2010 by Brenda118

I have taken this dish to several potlucks and always receive good reviews. Brenda

Reviewed on Dec. 26, 2010 by grandmommo

I made this for our family Christmas Eve gathering at my home, and it was a big hit. I had forgotten to buy the cherry tomatoes, but had some sweet red peppers, which I sliced and added for color. It's so simple to put together and it's a beautiful dish, especially when served on the bed of curly lettuce leaves! I'll definitely be making this again!

Reviewed on May. 31, 2010 by lskaro

I have made this recipe on more than one occasion, and always get rave reviews! I'll be making it again soon.

Reviewed on Apr. 02, 2010 by gutentag

i made this for our neighborhood christmas party, they were all very impressed with it! I did use green olives instead of black and also a good italian dressing makes the dish.

Reviewed on Jan. 04, 2010 by linsvin

I'm fortunate to live by an Italian market and bought the best of ingredients. Indeed it is costly, but a great combo! I did use different olives but that is what is so nice about recipe. Kept grape tomatoes whole and used a great Italian dressing. That is key...

Reviewed on Jan. 07, 2009 by jhmasly

I made this platter on Christmas Eve. It was a dish within itself. Its appearance was very festive. I added a variety of other olives.

clancy

Reviewed on Dec. 19, 2008 by DEC1

RE: ANTIPASTO PLATTER

I AM DEFINITELY GOING TO USE THIS--I HAVE DONE THE ANTIPASTO SALAD AND I HAVE DONE LAYERS. IT CAN BECOME VERY COSTLY THOUGH!!

Reviewed on Dec. 14, 2008 by wi bug

This is wonderful! I added some chunked cooked tuna, and used kalmeta olives instead of the ripe olives.

Reviewed on Dec. 09, 2008 by BWispy23

this is a great idea, I am going to use this one for Christmas eve

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