Show Subscription Form




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

Marinated Antipasto Platter Recipe

Publisher Photo
“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
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + marinating
MAKES: 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

Nutritional Facts

1 serving equals 155 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 638 mg sodium, 3 g carbohydrate, trace fiber, 8 g protein.

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.
Originally published as Marinated Antipasto Platter in Simple & Delicious December/January 2011, p75

Nutritional Facts

1 serving equals 155 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 638 mg sodium, 3 g carbohydrate, trace fiber, 8 g protein.

Reviews for Marinated Antipasto Platter

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
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 Apr. 14, 2011

I was really looking forward to this, but it fell a little short for me. I think the mushrooms needed to be fresh and the orange juice simply overpowered the entire marinade.

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
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT