Back to Marinated Antipasto Platter

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Marinated Antipasto Platter Recipe

Marinated Antipasto Platter Recipe

“It’s really hard to stop eating this!” our testers said after trying this addicting, full-flavored medley. —Shirley Foltz, Dexter, Kansas
TOTAL TIME: Prep: 25 min. + marinating YIELD:16 servings

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried tarragon
  • 1/2 pound part-skim mozzarella cheese, cubed
  • 2/3 cup pimiento-stuffed olives
  • 2/3 cup pitted Greek olives
  • 2/3 cup pitted ripe olives
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1/2 pound thinly sliced hard salami

Directions

  • 1. In a large resealable plastic bag, combine the first six ingredients. Add the cheese, olives and mushrooms; seal bag and turn to coat. Refrigerate overnight.
  • 2. Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami. Yield: 16 servings.

Nutritional Facts

1 each: 155 calories, 13g fat (4g saturated fat), 21mg cholesterol, 638mg sodium, 3g carbohydrate (trace sugars, trace fiber), 8g protein

Reviews for Marinated Antipasto Platter

Sort By :
MY REVIEW
Reviewed Aug. 24, 2011

"Served a platter before a chicken barbecue outdoors and it was a big hit."

MY REVIEW
Reviewed Jan. 22, 2011

"I wondered how this would go over. People loved it! For some reason my guests didn't like the mushrooms...they picked out all those."

Loading Image