Antipasto Platter
Ingredients
The meats
-
1½
pounds
assorted cured meats such as salami, prosciutto, pepperoni, and coppa
The cheese
-
1
pound
cheese sliced or cubed, such as provolone or asiago
-
1
cup
small mozzarella balls bocconcini, plain or marinated in olive oil and herbs
The vegetables
-
2
cups
grilled and/or pickled vegetables such as pepperoncini, roasted red peppers, marinated artichokes, marinated beans
-
1
cup
raw vegetables cherry tomatoes, baby carrots, cucumber
The olives
The bread
-
2-3
cups
assorted breads focaccia, breadsticks, crostini
Extras
-
to taste
fresh herbs for garnish
-
to taste
sauces such as bruschetta or olive tapenade (optional)
Instructions
- Arrange all the ingredients on a large platter.
- If using sauces, place them in small bowls.
- Garnish with fresh herbs, then serve.
- To make ahead, assemble everything except the bread and herbs, cover and refrigerate for up to 8 hours.
- Remove from the refrigerator, uncover, and add bread and herbs.
- Let stand for 20 minutes, then serve.
Nutrition Facts (estimated)
Servings
8
Calories
253
Total fat
21g
Total carbohydrates
1g
Total protein
14g
Sodium
615mg
Cholesterol
60mg
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