Print Options

Back to Classic Antipasto Platter >

Include these items:

Select reviews >

Taste of Home Logo

Classic Antipasto Platter

 Classic Antipasto Platter
Antipasto platters have a lively combination of flavors that tempt the taste buds. This is a real favorite on our buffet table. The large platter of meats, cheese, olives and vegetables disappears quickly. —Weda Mosellie, Phillipsburg, New Jersey
14-16 ServingsPrep: 40 min.

Ingredients

  • 1 pound fresh part-skim mozzarella cheese, sliced
  • 1 jar (16 ounces) pickled pepper rings, drained
  • 1 jar (10 ounces) colossal Sicilian olives, drained
  • 4 large tomatoes, cut into wedges
  • 6 hard-cooked eggs, sliced
  • 1 medium cucumber, sliced
  • 1 medium sweet red pepper, julienned
  • 1 can (3-3/4 ounces) sardines, drained
  • 1 can (2 ounces) anchovy fillets, drained
  • 1/2 pound thinly sliced hard salami, prosciutto or smoked ham, optional
  • 1/4 cup olive oil
  • 1 teaspoon grated Parmesan cheese
  • 1 teaspoon minced fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • On a large serving platter, arrange the first nine ingredients;
  • adding sliced meats if desired. In a small bowl, whisk the oil,
  • cheese, oregano, salt and pepper; drizzle over antipasto. Yield:
  • 14-16 servings.
Nutritional Facts: 1 serving equals 203 calories, 15 g fat (6 g saturated fat), 109 mg cholesterol, 272 mg sodium,

2 of 2

Classic Antipasto Platter (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.