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Marinated Antipasto Platter

 Marinated Antipasto Platter
“It’s really hard to stop eating this!” our testers said after trying this addicting, full-flavored medley. —Shirley Foltz, Dexter, Kansas
16 ServingsPrep: 25 min. + marinating

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

  • 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.
  • 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 serving equals 155 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 638 mg sodium,

2 of 2

Marinated Antipasto Platter (continued)

Nutritional Facts: 3 g carbohydrate, trace fiber, 8 g protein.