Classic Antipasto Platter
Antipasto platters have a lively combination of flavors that tempt the taste buds. This is a real favorite on our buffet table. The large platter of meats, cheese, olives and vegetables disappears quickly. —Weda Mosellie, Phillipsburg, New Jersey14-16 ServingsPrep: 40 min.
Ingredients
- 1 pound fresh part-skim mozzarella cheese, sliced
- 1 jar (16 ounces) pickled pepper rings, drained
- 1 jar (10 ounces) colossal Sicilian olives, drained
- 4 large tomatoes, cut into wedges
- 6 hard-cooked eggs, sliced
- 1 medium cucumber, sliced
- 1 medium sweet red pepper, julienned
- 1 can (3-3/4 ounces) sardines, drained
- 1 can (2 ounces) anchovy fillets, drained
- 1/2 pound thinly sliced hard salami, prosciutto or smoked ham, optional
- 1/4 cup olive oil
- 1 teaspoon grated Parmesan cheese
- 1 teaspoon minced fresh oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
- On a large serving platter, arrange the first nine ingredients;
- adding sliced meats if desired. In a small bowl, whisk the oil,
- cheese, oregano, salt and pepper; drizzle over antipasto. Yield:
- 14-16 servings.
Nutrition Facts: 1 serving equals 203 calories, 15 g fat (6 g saturated fat), 109 mg cholesterol, 272 mg sodium,