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Antipasto Platter Recipe
Antipasto Platter Recipe photo by Taste of Home
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Antipasto Platter Recipe

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5 35 32
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

Nutritional Facts

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

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
(32)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
honey25 User ID: 5819292 243717
Reviewed Feb. 12, 2016

"Easy and Delish"

MY REVIEW
MichelleKTrapp User ID: 4802620 243461
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!"

MY REVIEW
lindaaiello User ID: 8687785 242929
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!"

MY REVIEW
I_Fortuna User ID: 8342880 237659
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. : )"

MY REVIEW
justmbeth User ID: 1196484 216768
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."

MY REVIEW
jillhafenstein User ID: 8187100 216174
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."

MY REVIEW
jjheineman User ID: 3582857 205398
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
Maddy51 User ID: 6003571 61827
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
mpowers19 User ID: 1339490 46590
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
linda43050 User ID: 1917116 133724
Reviewed Mar. 1, 2013

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

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