Antipasto Platter
- 7 ounces artichoke hearts, quartered, drained
- 6 ounces black olives, pitted, drained
- 1 roll salami or 1 summer sausage, sliced
- 8 ounces prosciutto, thinly sliced
- 1 pint cherry tomatoes or 1 pint grape tomatoes
- 25 bocconcini, drained (or slices of fresh mozzarella)
- 8 ounces tortellini, cooked, drained and cooled (I like spinach tortellini, or half spinach and half regular, for added color)
- 10 -15 pepperoncini peppers, drained
- 1/2 cup basil, fresh, rolled up and cut into very thin shreds, for garnish
- 3/4 cup ken's Italian dressing
- toothpick
- On a large platter, arrange each of the above items in small piles around the platter in a decorative pattern. Top with the shredded basil and place the pepperoncini peppers randomly atop the platter to garnish. Just before serving, pour the Italian dressing over the platter. Place toothpicks randomly on items on the platter and have plenty on the side so guests can "stab and grab" their favorite items.
- The possibilities are endless -- you can add cheese cubes, other Italian meats and different veggies such as marinated (drained) mushrooms, depending on your individual preferences.
hearts, black olives, roll salami, tomatoes, bocconcini, tortellini, pepperoncini peppers, basil, italian dressing
Taken from www.food.com/recipe/antipasto-platter-361130 (may not work)