Antipasto Platter

Recently, my baby sister invited Hubby, Kiddo and I to her home for an evening of Liar’s Dice. She was making a big pot of Spaghetti, bread and a salad. I wanted to bring something keeping with her Italian supper theme. If you haven’t noticed by now, let me clue you in – when invited to a party I always offer to bring a little something, and then go a little nuts. Dish after dish – not just one appetizer or side dish, but a trunk-load.

Without fail, Hubby always asks the same question “Aren’t other people bringing things, too?” My problem is I can’t make up my mind what I want to make and end up spending hours if not days preparing things. One appetizer turns into four or five trays. Ask me to bring the bread and you will end up with a bakery of various breads, spreads and dips. Don’t even get me started on desserts – especially if I settle on anything “bite-size”. One kind is never enough. I just get so darn carried away. It’s a little disturbing. One of my New Year’s Resolutions was to do things in moderation – don’t go crazy. That’s easier said then done. Like most resolutions, it went by the wayside with Superbowl.

I am getting better at this . . . an Antipasto Platter was the solution. There was diversity within the platter itself, giving me the variety I tend to yearn for, while keeping with the theme of the evening. Best of all, it’s just one platter. One dish. ONE. Yeah, I’m getting better at this. At least this time around.

Antipasto Platter
Mixture Ingredients
1 jar (24 oz) pepperoncini, drained
1 can (15 oz) garbanzo beans, rinsed and drained
2 cups marinated mushrooms
2 cups halved cherry tomatoes, seeds remove
1/2 pound provolone cheese, cubed
1 package (4 oz) marinated Mozzarella balls, oil drained
1 can (6 oz) pitted ripe olives, drained
1 package (3 oz) sliced pepperoni, cut into quarters
2 jars (3 oz) marinated artichoke hearts, drained
1 jar marinated artichoke hearts, drained
1 bottle (8 oz) Italian Dressing, Robust and Zesty variety

In a large bowl, combine antipasto ingredients. Toss with your hands to blend well. Pour Italian dressing over mixture; toss again to coat. Spoon mixture into a zip-lock bag. Refrigerate at least 2 hours, or overnight.

Platter Liner
1 package (3 oz) Uncured Salami or similar deli meat, slice thin
1 Head Green Lettuce, leafy part only

Line a serving platter with lettuce leaves, leaving center of platter open. Arrange salami or similar deli meat around platter overlapping ends of lettuce leaves. Spoon antipasto mixture onto center of platter and arrange. Serve with cocktail picks.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.