Marinated Antipasto Platter

Name: Marinated Antipasto Platter
Prep time: 25 min
Total time: 25 min
Yield: 16 servings.
Ingredients: 1/4 cup olive oil; 1/4 cup red wine vinegar; 2 tablespoons orange juice; 1 teaspoon grated orange zest; 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

“It’s really hard to stop eating this!” our testers said after trying this addicting, full-flavored medley. —Shirley Foltz, Dexter, Kansas

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange zest
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

Directions

In a large bowl, combine the first six ingredients. Add the cheese, olives and mushrooms; turn to coat. Cover and refrigerate overnight.
Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.

Nutrition Facts

1 each: 155 calories, 13g fat (4g saturated fat), 21mg cholesterol, 638mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 8g protein.

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

Reviews

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whatamomma

Aug 24, 2011

Served a platter before a chicken barbecue outdoors and it was a big hit.
omnipc

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.