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Marinated Antipasto Platter Recipe

Marinated Antipasto Platter Recipe photo by Taste of Home

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“It’s really hard to stop eating this!” our testers said after trying this addicting, full-flavored medley. —Shirley Foltz, Dexter, Kansas

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Marinated Antipasto Platter Recipe

Prep: 25 min. + marinating

Yield: 16 Servings

25 25

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary, crushed
1 teaspoon dried tarragon
1/2 pound part-skim mozzarella cheese, cubed
2/3 cup pimiento-stuffed olives
2/3 cup pitted Greek olives
2/3 cup pitted ripe olives
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 pound thinly sliced hard salami

Directions

In a large resealable plastic bag, combine the first six ingredients. Add the cheese, olives and mushrooms; seal bag and turn to coat. Refrigerate overnight.
Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami. Yield: 16 servings.

Nutritional Facts 1 serving equals 155 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 638 mg sodium, 3 g carbohydrate, trace fiber, 8 g protein.

Originally published as Marinated Antipasto Platter in Simple & Delicious December/January 2011, p75

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Marinated Antipasto Platter

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Reviewed on Aug. 24, 2011 by whatamomma

Served a platter before a chicken barbecue outdoors and it was a big hit.

Reviewed on Apr. 14, 2011 by gretcheepoo

I was really looking forward to this, but it fell a little short for me. I think the mushrooms needed to be fresh and the orange juice simply overpowered the entire marinade.