antipasto platter
(1 rating)
Easy to make, and delicious to eat. Add and remove items as you please.
(1 rating)
yield
serving(s)
prep time
1 Hr
Ingredients For antipasto platter
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3/4 lbprovolone cheese, sliced thin
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1/4 lbgenoa salami, sliced thin
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1/4 lbpepperoni, sliced thin (from the deli)
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1/2 lbmozzarella cheese
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1 lgtomato
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1 jarroasted red peppers, marinated in garlic olive oil
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1 jarartichoke hearts, marinated in garlic olive oil
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1 bunchfresh parsley
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2 Tbspsoprasatta, chopped fine
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2 Tbspbalsamic vinegar
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fresh ground pepper
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1/4 cfresh grated parmesan cheese
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assorted olives, pepperoncini and banana peppers. i use the pitted kalamata olives.
How To Make antipasto platter
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1Get out your platter and rub olive oil all over it.
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2Layer your provolone cheese around the edge, overlapping. Leave room for the bowl in the middle.
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3Layer the genoa in the same fashion, over the provolone. This is also where I sometimes add 1/2 slices of mortadella.
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4Slice up the pepperoni in strips and place in a random fashion over the genoa and provolone.
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5Slice up the mozzerella in strips and place over the pepperoni.
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6Top with the chopped up soprasatta.
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7Top this with the chopped sliced tomato and roasted red peppers, which have been sliced thinly.
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8Add the artichoke hearts, sliced thinly, but also some chunks.
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9Spoon up some of the marinade from the artichoke jar and sprinkle over the platter. I use about 4 to 6 tablespoons.
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10Top with ground pepper to taste and the chopped parsley.
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11Drizzle the balsamic vinegar over your creation.
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12Top with the fresh parmesan.
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13Now you're going to get a very sharp knife, and slice up the platter into triangle shaped wedges. Keeping it in tact, of course. I use a spatula to serve.
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14Set your bowl in the middle of the platter, filled with assorted olives and pepperoncini. Sometimes I add banana peppers too.
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15Best if you let the platter marinate overnight in the fridge. Serve along side a fresh load of Italian bread.
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