Classic Antipasto Platter
TOTAL TIME: Prep: 40 min.
YIELD: 16 servings.
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
Ingredients
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1 pound fresh part-skim mozzarella cheese, sliced
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1 jar (16 ounces) pickled pepper rings, drained
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1 jar (10 ounces) colossal Sicilian olives, drained
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4 large tomatoes, cut into wedges
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6 hard-boiled large eggs, sliced
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1 medium cucumber, sliced
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1 medium sweet red pepper, julienned
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1 can (3-3/4 ounces) sardines, drained
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1 can (2 ounces) anchovy fillets, drained
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1/2 pound thinly sliced hard salami, prosciutto or smoked ham, optional
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1/4 cup olive oil
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1 teaspoon grated Parmesan cheese
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1 teaspoon minced fresh oregano
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1/8 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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