Ingredients for Antipasto Platter
- 1 (14 ounce) can marinated artichoke hearts, drained
- 1 (12 ounce) jar marinated mushrooms, drained
- 1 (12 ounce) jar caponata (eggplant salad)
- 1 (7 ounce) jar green olives, drained
- 1 (7 ounce) jar black olives, drained
- 4 ounces pepperoni, thinly sliced
- 4 ounces provolone cheese, thinly sliced
- 1 (12 ounce) jar sweet peppers, drained
- 1 (12 ounce) jar pepperoncini peppers, drained
- 4 celery hearts, cut into 1 inch pieces
- 3 fresh tomatoes, cut into wedges
- 2 (2 ounce) cans anchovy fillets, drained
- 4 ounces fresh mozzarella cheese, thinly sliced
- 4 ounces genoa salami, thinly sliced
- 4 ounces prosciutto, thinly sliced
- 1 (6 ounce) can tuna packed in oil, drained
- 2 tablespoons capers
- 1 loaf italian bread, thinly sliced
- 1 (6 ounce) box breadstick
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- fresh basil leaves, for garnish
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How to Make Antipasto Platter
- Prepare your ingredients: Wash and slice vegetables; open and arrange olives, cheeses, and marinated artichoke hearts.
- If using, slice meats thinly and roll them up for an elegant presentation.
- Arrange your chosen ingredients attractively on a large platter. Consider a visually appealing arrangement with different colors and textures.
- Place thin slices of Italian bread and breadsticks alongside the platter for dipping.
- Serve with a small cruet of olive oil and balsamic vinegar for guests to drizzle over their selections.
- Garnish with fresh herbs like basil or rosemary for an extra touch of freshness and aroma.
Nutrition Information (Approximate per serving)
Sodium
131 g
Sugar
38g
Fat
67g
Carbs
6g
