Marinated Antipasto Platter
When it comes to a mouthwatering medley of vegetables, cheeses and meats, our recipe will have you wanting amore. This Italian appetizer can also work as a meal if you double the ingredients.
8 oz. mushrooms, whole
1-pint cherry tomatoes
1 green pepper, cut into strips
5 oz. olives, super colossal
1/3 lb. sliced roast beef, cut into strips and rolled up and secured with toothpicks
12 oz. artichoke hearts, drained
11 oz. peperoncini peppers, drained
1/2 lb. provolone cheese, cubed
1/4 lb. salami, slice rolled up and secured with toothpicks lettuce leaves
1/2-cup olive oil
2 tbsp. Dijon mustard
1 tsp. honey
Salt and pepper
1 tbsp. fresh basil, chopped
1/4 tsp. dried oregano
1 tsp. garlic, minced
Combine marinade ingredients.
Marinade vegetables in container overnight.
Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.
No cooking needed
QUICK RECIPE SEARCH