Classic Antipasto Platter Recipe

4.5 4 3
Classic Antipasto Platter Recipe
Classic Antipasto Platter Recipe photo by Taste of Home
Publisher Photo

Classic Antipasto Platter Recipe

Read Reviews
4.5 4 3
Publisher Photo
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
MAKES:
14-16 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 40 min.

Ingredients

  • 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-boiled large 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

Directions

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.
Originally published as Classic Antipasto Platter in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p8

Nutritional Facts

1 each: 203 calories, 15g fat (6g saturated fat), 109mg cholesterol, 272mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 10g protein.

  • 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-boiled large 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.
Originally published as Classic Antipasto Platter in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p8

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Britto Home User ID: 6985464 156971
Reviewed Sep. 12, 2013

"Good Recipe !!!"

MY REVIEW
jjbbg User ID: 3923019 138364
Reviewed Dec. 30, 2010

"When it's hot and my husband says he's not hungry this is what he just loves to eat. Winner every time!"

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wombatt User ID: 4256084 62432
Reviewed Dec. 30, 2010

"VERRY YUMMY !! SHOULDN'T NEED A PICTURE WHEN IT'S JUST PLACING THINGS ON A PLATE"

MY REVIEW
GrammyMary User ID: 3729942 161210
Reviewed Dec. 30, 2010

"I just wanted to comment that this is yet another recipe where the picture is NOT a true representation of the recipe!"

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