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Antipasto Platter Recipe

Antipasto Platter Recipe

We entertain often, and this is one of our favorite party pleasers. It's such a refreshing change from the usual chips and dip. —Teri Lindquist, Gurnee, Illinois
TOTAL TIME: Prep: 10 min. + chilling YIELD:14-16 servings

Ingredients

  • 1 jar (24 ounces) pepperoncini, drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups halved fresh mushrooms
  • 2 cups halved cherry tomatoes
  • 1/2 pound provolone cheese, cubed
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 bottle (8 ounces) Italian vinaigrette dressing
  • Lettuce leaves

Directions

  • 1. In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
  • 2. Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.

Nutritional Facts

1 cup: 178 calories, 13g fat (4g saturated fat), 15mg cholesterol, 852mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 6g protein.

Reviews for Antipasto Platter

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Average Rating
MY REVIEW
katecrid47
Reviewed Dec. 21, 2017

"This was awesome. It was super easy and very colorful. I made it for a party of 16 and it was gone! I did use chunk salami and castelvetrano olives also made my own dressing with olive oil, white wine vinegar, parsley , oregano and garlic. Highly recommend!"

MY REVIEW
LauriePar
Reviewed Jan. 19, 2017

"I made this for a Christmas appetizer and I got rave reviews! I also added some Italian meats."

MY REVIEW
honey25
Reviewed Feb. 12, 2016

"easy and Delish"

MY REVIEW
MichelleKTrapp
Reviewed Feb. 8, 2016

"Simple to prepare & delish! You can alter the ingredients to your liking. I used the leftovers on Day 2, tossing with fresh greens for a quick salad!"

MY REVIEW
lindaaiello
Reviewed Jan. 31, 2016

"Loved the concept. Used ths at Christmas as appetizer. I added 1/2 pkg little smokies and 5 oz of 3 different kinds of cheese and large green olives stuffed with akmonds. What a hit. Nothing left. Thank You for the idea!"

MY REVIEW
I_Fortuna
Reviewed Nov. 19, 2015

"I love antipasto but I would add some prosciutto, hard salami, pancetta, or some ham. Personally, I like this dish without any meat at all. A variety of cheeses like provolone, fresh mozzarella, other fresh cheese like feta, pepperoncini, marinated artichokes, sun dried tomatoes and a wide variety of olives like Greek and green olives like Castelveltrano would be welcome additions. Castelveltrano olives are lower in sodium and have a delicious mild flavor. I have not been able to find them pitted at my store so you may have to pit them.

Also, I use the marinade from the artichokes as a dressing. : )"

MY REVIEW
justmbeth
Reviewed Jan. 3, 2015

"Loved it! Very simple and made a beautiful presentation on our New Years buffet. I think next time I'd rather have tortellini as others suggested and maybe leave out the garbanzo beans."

MY REVIEW
jillhafenstein
Reviewed Dec. 28, 2014

"Loved how simple this was to prepare ahead of time. It was so colorful for Christmas. It was delicious! The only thing I changed was that I added cubed green pepper."

MY REVIEW
jjheineman
Reviewed Jul. 9, 2014

"Made this the first time for our Christmas dinner. Everyone loved it. Have made it several times since. Including our family reunion this last week. It was gone in no time. I do add 1 package of "fresh" chicken & prosciutto tortellini's that has been cooked, mozzarella pearls and several types of Italian meats. The garbanzo beans, for me, doesn't add anything to it, but it's a good filler. The original recipe is very good, but my additions are what my family feels takes it up a notch."

MY REVIEW
Maddy51
Reviewed Dec. 27, 2013

"I love to add other Italian meats as well. We add several different kinds of salami and prosciutto and ham and roast beef and turkey. We also marinate our mushrooms and artichoke hearts and add several kinds of cheeses. I also make a plate of thinly pounded chicken cutlets. It's always a hit. We have it as a precursor to a dinner of Lasagna and meatballs and braccioles and crusty bread."

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