Antipasto Platter

3
Mary Beam

By
@ciaoitalia

Easy to make, and delicious to eat. Add and remove items as you please.

Rating:

★★★★★ 1 vote

Comments:
Serves:
a crowd
Prep:
1 Hr

Ingredients

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  • 3/4 lb
    provolone cheese, sliced thin
  • 1/4 lb
    genoa salami, sliced thin
  • 1/4 lb
    pepperoni, sliced thin (from the deli)
  • 1/2 lb
    mozzarella cheese
  • 1 large
    tomato
  • 1 jar(s)
    roasted red peppers, marinated in garlic olive oil
  • 1 jar(s)
    artichoke hearts, marinated in garlic olive oil
  • 1 bunch
    fresh parsley
  • 2 Tbsp
    soprasatta, chopped fine
  • 2 Tbsp
    balsamic vinegar
  • ·
    fresh ground pepper
  • 1/4 c
    fresh grated parmesan cheese
  • ·
    assorted olives, pepperoncini and banana peppers. i use the pitted kalamata olives.

How to Make Antipasto Platter

Step-by-Step

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



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