Antipasto Platter Recipe
Antipasto Platter Recipe photo by Taste of Home

Antipasto Platter Recipe

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


  • 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

Nutritional Facts

1 cup: 178 calories, 13g fat (4g saturated fat), 15mg cholesterol, 852mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 6g protein


  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

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Reviewed Feb. 12, 2016

"Easy and Delish"

Reviewed Feb. 8, 2016

"Simple to prepare & delish! You can alter the ingredients to your liking. I used the leftovers on Day 2, tossing with fresh greens for a quick salad!"

Reviewed Jan. 31, 2016

"Loved the concept. Used ths at Christmas as appetizer. I added 1/2 pkg little smokies and 5 oz of 3 different kinds of cheese and large green olives stuffed with akmonds. What a hit. Nothing left. Thank You for the idea!"

Reviewed Dec. 8, 2015

""Soo yummieee

i recently found one of best recipe site for all type of chicken recipes""

Reviewed Nov. 19, 2015

"I love antipasto but I would add some prosciutto, hard salami, pancetta, or some ham. Personally, I like this dish without any meat at all. A variety of cheeses like provolone, fresh mozzarella, other fresh cheese like feta, pepperoncini, marinated artichokes, sun dried tomatoes and a wide variety of olives like Greek and green olives like Castelveltrano would be welcome additions. Castelveltrano olives are lower in sodium and have a delicious mild flavor. I have not been able to find them pitted at my store so you may have to pit them.

Also, I use the marinade from the artichokes as a dressing. : )"

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