Every holiday growing up always began with Antipasto. And I have carried on this tradition.
I serve my antipasto on a buffet table and include a basket of Italian bread and shrimp cocktail (and, of course, wine!)
You can include any type of your favorite deli meats, cheeses, and marinated veggies. This is how I make it..... Bon Appetite
lettuce of your choice. i use a mixture of romaine, spring mix and arugala
deli ham - sliced thin
genoa salami - sliced thin
priscuitto di parma (sliced paper thin)
block of sharp provolone cut into bite size pieces
large fresh mozzarella (or 3 small) sliced and then cut in half
roasted red peppers
marinated mushrooms (large jar)
marinated artichoke hearts (small jars)
small black pitted olives or olives of choice
container grape tomatoes
salt, pepper, parsley, basil
olive oil and balsamic vinegar
How To Make antipasto salad
Place a layer of lettuce on a large serving platter.
Roll your meats into a cylinder shape and place in a nice pattern on top of the lettuce. I alternate ham, salami and prosciutto.
Drain your marinated veggies and scatter on top of the meat. Drain the olives and scatter those on top. Place cut up cheeses next and end with the grape tomatoes.
Top with fresh ground pepper, parsley and basil. Cover with plastic wrap and refrigerate until ready to serve. Sprinkle with olive oil and balsamic vinegar just before serving.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!