antipasto platter

How To Make antipasto platter

• Step 1
  Get out your platter and rub olive oil all over it.
• Step 2
  Layer your provolone cheese around the edge, overlapping. Leave room for the bowl in the middle.
• Step 3
  Layer the genoa in the same fashion, over the provolone. This is also where I sometimes add 1/2 slices of mortadella.
• Step 4
  Slice up the pepperoni in strips and place in a random fashion over the genoa and provolone.
• Step 5
  Slice up the mozzerella in strips and place over the pepperoni.
• Step 6
  Top with the chopped up soprasatta.
• Step 7
  Top this with the chopped sliced tomato and roasted red peppers, which have been sliced thinly.
• Step 8
  Add the artichoke hearts, sliced thinly, but also some chunks.
• Step 9
  Spoon up some of the marinade from the artichoke jar and sprinkle over the platter. I use about 4 to 6 tablespoons.
• Step 10
  Top with ground pepper to taste and the chopped parsley.
• Step 11
  Drizzle the balsamic vinegar over your creation.
• Step 12
  Top with the fresh parmesan.
• Step 13
  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.
• Step 14
  Set your bowl in the middle of the platter, filled with assorted olives and pepperoncini. Sometimes I add banana peppers too.
• Step 15
  Best if you let the platter marinate overnight in the fridge. Serve along side a fresh load of Italian bread.
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