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Classic Antipasto Platter Recipe

Classic Antipasto Platter Recipe

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
TOTAL TIME: Prep: 40 min. YIELD:14-16 servings


  • 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


  • 1. 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, 8 g carbohydrate, 2 g fiber, 10 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.