Antipasto Platter
Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.
Ingredients
12 serv.- marinated artichoke hearts1 lb
drained and halved
- marinated mushrooms↗10 ounces
drained
- caponata1 -2 can
eggplant spread (if homemade, 1 recipe)
- large green olives↗24
- large black olives↗24
- pepperoni↗1⁄2 - 1
sliced or cubed
- provolone cheese↗1⁄2 lb
cubed (sharp or mild)
- roasted sweet peppers12 ounces
sprinkled with olive oil and garlic (or canned pimentos)
- pepperoncini peppers↗24
hot vinegar peppers
- celery hearts or fennel hearts↗2 -3
cut into sticks
- large fresh tomatoes↗6
sliced (or whole grape tomatoes)
- anchovy fillets↗12
12
- fresh mozzarella cheese↗1 lb
sliced
- genoa salami↗1 lb
sliced thin
- prosciutto↗1 lb
sliced very thin
- (6 ounce) can of italian tuna packed in oil, drained↗1
- capers↗36
- sliced Italian bread
- breadstick↗
Step-by-step instructions
- 1
Sliced meats may be rolled up (into tube shapes).
- 2
Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
- 3
A cruet of olive oil and vinegar near by is a nice touch.
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