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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 bottle (8 ounces) Italian vinaigrette dressing
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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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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