Antipasto Platter Recipe
- 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
- 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.
1 cup: 178 calories, 13g fat (4g saturated fat), 15mg cholesterol, 852mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 6g protein
Reviews for Antipasto Platter
"Easy and Delish"
"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!"
"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!"
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"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. : )"
"Loved it! Very simple and made a beautiful presentation on our New Years buffet. I think next time I'd rather have tortellini as others suggested and maybe leave out the garbanzo beans."
"Loved how simple this was to prepare ahead of time. It was so colorful for Christmas. It was delicious! The only thing I changed was that I added cubed green pepper."
"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."
"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."
"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!"
"I made this for our super bowl party and everyone loved it. Now making for a wedding reception. Love it!!!"
"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!"
"This is awesome, people love it. So easy. I cube summer sausage, add cooked cheese tortellini. Use Newmans Italian salad dressing. Makes this recipe awesome."
"I made this for Father's Day, since my husband likes antipasto. He liked it, but next time I would not use a whole can of chickpeas and up the amt of mushrooms. It makes more than a family can eat in one sitting, so take it to a potluck or party."
"It is a little pricey to make, but I am often asked to make it for some special occasion."
"Good and easy to make, will bring it to New Year's Eve Party at friend's house. Not a big fan of Provolone, will use different cheese this time. Otherwise it's great and can be made ahead of time."
"I also add fresh mozzarella, more olives, roasted red pepper, and prosciutto. Also, some red onions are good too. I build this salad on a large platter and make it for the holidays."
"Love this recipe. So easy to make and everyone thought it tasted great!"
"Beautiful and delicious! I love recipes that can be enjoyed by vegetarians too (I'm one myself) and this is perfect---everyone can just spear up what they want!"
"Instead of pepperoni I add summer sausage cut in squares, also add cheese tortellini, cooked and drained. I like Paul Neuman's Italian dressing the best!!! People love this pretty appetizer!!"
"Used a premium Italian dressing. Omitted garbanzo beans and added green olives with pimentos. Used grape tomatoes and left them whole. It looked fabulous and went over very well."
"This was terrific! I didn't have garbanzo beans, so I left them out, but I did add artichoke hearts. Everyone loved it!"
"Excellent, tasty and very easy!! My family LOVED it!"
"This is a great recipe, it's so easy to vary the ingredients to your peronal liking. I eliminated the garbanzo beans and added salami. Replaced the pitted ripe olives with blue cheese stuffed green olives and kalamata olives. Used whole grape tomatoes instead of the cherry tomatoes. I let this marinate for a few hours, the mushrooms especially were vary tasty."
"What?..................No anchovies????? You gotta put anchovies on the platter"
"Love this... I add roasted red peppers and use the juice from the peppers instead of the dressing."
"Excellent. I also added salami and I would leave out the garbanzo beans next time."
"I have taken this dish to several potlucks and always receive good reviews. Brenda"
"I made this for our family Christmas Eve gathering at my home, and it was a big hit. I had forgotten to buy the cherry tomatoes, but had some sweet red peppers, which I sliced and added for color. It's so simple to put together and it's a beautiful dish, especially when served on the bed of curly lettuce leaves! I'll definitely be making this again!"
"I have made this recipe on more than one occasion, and always get rave reviews! I'll be making it again soon."
"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."
"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..."
"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"
"RE: ANTIPASTO PLATTERI AM DEFINITELY GOING TO USE THIS--I HAVE DONE THE ANTIPASTO SALAD AND I HAVE DONE LAYERS. IT CAN BECOME VERY COSTLY THOUGH!!"
"This is wonderful! I added some chunked cooked tuna, and used kalmeta olives instead of the ripe olives."
"this is a great idea, I am going to use this one for Christmas eve"