Antipasto Platter Recipe

Ingredients

  • Lettuce leaves
  • 1 bottle (8 ounces) Italian vinaigrette dressing
  • 1 package (3-½ ounces) sliced pepperoni
  • 1 can (6 ounces) pitted ripe olives, drained
  • ½ pound provolone cheese, cubed
  • 2 cups halved cherry tomatoes
  • 2 cups halved fresh mushrooms
  • + 2 more ingredients
    • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    • 1 jar (24 ounces) pepperoncini, drained

1. In a large bowl, combine the pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. 2. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.

View full recipe at SpringPad

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