3/4 lbprovolone cheese, sliced thin
1/4 lbgenoa salami, sliced thin
1/4 lbpepperoni, sliced thin (from the deli)
1/2 lbmozzarella cheese
1 jar(s)roasted red peppers, marinated in garlic olive oil
1 jar(s)artichoke hearts, marinated in garlic olive oil
1 bunchfresh parsley
2 Tbspsoprasatta, chopped fine
2 Tbspbalsamic vinegar
·fresh ground pepper
1/4 cfresh grated parmesan cheese
·assorted olives, pepperoncini and banana peppers. i use the pitted kalamata olives.
How to Make Antipasto Platter
- Get out your platter and rub olive oil all over it.
- Layer your provolone cheese around the edge, overlapping. Leave room for the bowl in the middle.
- Layer the genoa in the same fashion, over the provolone. This is also where I sometimes add 1/2 slices of mortadella.
- Slice up the pepperoni in strips and place in a random fashion over the genoa and provolone.
- Slice up the mozzerella in strips and place over the pepperoni.
- Top with the chopped up soprasatta.
- Top this with the chopped sliced tomato and roasted red peppers, which have been sliced thinly.
- Add the artichoke hearts, sliced thinly, but also some chunks.
- Spoon up some of the marinade from the artichoke jar and sprinkle over the platter. I use about 4 to 6 tablespoons.
- Top with ground pepper to taste and the chopped parsley.
- Drizzle the balsamic vinegar over your creation.
- Top with the fresh parmesan.
- Now you're going to get a very sharp knife, and slice up the platter into triangle shaped wedges. Keeping it in tact, of course. I use a spatula to serve.
- Set your bowl in the middle of the platter, filled with assorted olives and pepperoncini. Sometimes I add banana peppers too.
- Best if you let the platter marinate overnight in the fridge. Serve along side a fresh load of Italian bread.