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Hot Antipasto Recipe

Hot Antipasto Recipe

My husband's family requests this colorful appetizer dish for our annual Christmas Eve potluck. Everyone loves that there are so many delicious ingredients to nibble on. It’s a real crowd-pleaser.
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:28 servings


  • 1 pound sweet Italian sausage links, cut into 1/2-inch slices
  • 1 pound hot Italian sausage links, cut into 1/2-inch slices
  • 1 jar (16 ounces) pepperoncini, drained
  • 1 jar (16 ounces) pickled hot cherry peppers, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 jar (8 ounces) marinated whole mushrooms, drained
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 jar (7 ounces) pimiento-stuffed olives, drained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups (8 ounces) shredded Italian cheese blend


  • 1. In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl.
  • 2. Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full).
  • 3. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted. Yield: 28 servings (1/2 cup each).
Editor's Note: Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.

Nutritional Facts

1/2 cup: 167 calories, 11g fat (4g saturated fat), 22mg cholesterol, 845mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 8g protein.

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