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Antipasto Platter Recipe
Antipasto Platter Recipe photo by Taste of Home

Antipasto Platter Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:14-16 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 14-16 servings

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

  1. In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
  2. 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

Reviews for Antipasto Platter

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 9, 2014

Made this the first time for our Christmas dinner. Everyone loved it. Have made it several times since. Including our family reunion this last week. It was gone in no time. I do add 1 package of "fresh" chicken & prosciutto tortellini's that has been cooked, mozzarella pearls and several types of Italian meats. The garbanzo beans, for me, doesn't add anything to it, but it's a good filler. The original recipe is very good, but my additions are what my family feels takes it up a notch.

MY REVIEW
Reviewed Dec. 27, 2013

I love to add other Italian meats as well. We add several different kinds of salami and prosciutto and ham and roast beef and turkey. We also marinate our mushrooms and artichoke hearts and add several kinds of cheeses. I also make a plate of thinly pounded chicken cutlets. It's always a hit. We have it as a precursor to a dinner of Lasagna and meatballs and braccioles and crusty bread.

MY REVIEW
Reviewed Dec. 14, 2013

I made this last night for a party and it was a big hit! I used the whole 8 oz package of whole mushrooms cut in half, both green and black olives, the cooked cheese tortellini as someone had suggested, a ball of provolone cubed, and a half stick of pepperoni sliced in thick slices and then in half. Fabulous!

MY REVIEW
Reviewed Mar. 1, 2013

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

MY REVIEW
Reviewed Jan. 23, 2013

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!

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