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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


  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 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. : )"

Reviewed Jan. 3, 2015

"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."

Reviewed Dec. 28, 2014

"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."

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