Antipasto Platter
Ingredients
-
1
baguette
sliced on the bias into ¼-inch slices
-
¼
cup
olive oil plus more for drizzling
-
3
cloves
garlic, peeled
-
to taste
salt and freshly ground black pepper
-
8
ounces
fresh mozzarella cheese, sliced
-
8
ounces
Calabrese salami, sliced
-
8
ounces
Genoa salami, sliced
-
8
ounces
prosciutto
-
8
ounces
thinly sliced Serrano ham
-
12
ounces
marinated artichoke hearts, drained and halved
-
12
ounces
marinated mushrooms, drained
-
12
ounces
pitted, brine-cured olives
-
10
ounces
stuffed cherry peppers, drained
-
16
ounces
cherry tomatoes on the vine
-
1
hothouse cucumber
unpeeled, sliced on the bias
-
1
bunch
fresh basil, separated into sprigs
Instructions
- Preheat the oven to 350 degrees.
- Arrange baguette slices on a baking sheet and brush with olive oil.
- Bake until lightly toasted, about 15 minutes, then rub each slice with garlic and sprinkle with salt and pepper if desired.
- On a large platter, arrange mozzarella slices in an overlapping pile, drizzle with olive oil, and sprinkle with pepper.
- Arrange salami, prosciutto, and ham in piles around the platter.
- Place artichoke hearts, mushrooms, olives, and cherry peppers in bowls and nestle them around the meat.
- Add cherry tomatoes and cucumber slices, filling in gaps with baguette slices.
- Garnish with fresh basil sprigs.
Nutrition Facts (estimated)
Servings
8
Calories
786
Total fat
58g
Total carbohydrates
30g
Total protein
36g
Sodium
3734mg
Cholesterol
101mg
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