Traditional Antipasti Platter
- COLD CUTS or MEATS
- 1/4 lb prosciutto
- 1/4 lb salami
- 1/4 lb capicola
- 1/4 lb soppressata
- 1/4 lb pepperoni
- 1/4 lb mortadella, with pistachio nut
- 6 ounces canned anchovy fillets
- 6 ounces salmon
- VEGETABLES
- 8 ounces marinated artichoke hearts
- 8 ounces pickled cherry peppers
- 8 ounces roasted red peppers (better yet,, roast your own)
- 5 stalks celery hearts (cut into sticks) or 5 stalks fennel bulbs, hearts (cut into sticks)
- 8 ounces sun-dried tomatoes (in oil)
- 8 ounces pepperoncini peppers
- 8 ounces marinated mushrooms
- 8 ounces stuffed cherry peppers, stuffed with procuitto and provolone cheese
- capers
- 8 ounces caponata, eggplant spread
- 3 medium fresh tomatoes, sliced (or whole grape tomatoes)
- CHEESES
- 8 ounces parmigiano-reggiano cheese
- 8 ounces asiago cheese
- 8 ounces provolone cheese
- 8 ounces Fontina cheese
- 8 ounces fresh mozzarella cheese
- BREAD
- 1 (16 ounce) package breadsticks
- Italian bread
- OLIVIES
- 16 ounces gourmet olives
- MISC
- 8 deviled eggs
- 8 hard-boiled eggs
- 8 ounces grilled vegetables
- 1 head romaine lettuce (leaves to line platter)
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup red wine vinegar
- Use your favorites.
- Sliced meats may be rolled up into tubes.
- Platter can be prepared a couple of hours in advance, covered and chilled.
- Bring back to room temperature 10 - 15 minutes before serving.
- Serve Extra Virgin Olive Oil and Vinegars on the side.
cold cuts, salami, soppressata, pepperoni, mortadella, anchovy fillets, salmon, hearts, cherry peppers, red peppers, stalks celery, tomatoes, pepperoncini peppers, mushrooms, cherry peppers, capers, caponata, fresh tomatoes, cheese, asiago cheese, provolone cheese, cheese, mozzarella cheese, bread, breadsticks, italian bread, gourmet olives, misc, eggs, eggs, grilled vegetables, romaine lettuce, extra virgin olive oil, balsamic vinegar, red wine vinegar
Taken from www.food.com/recipe/traditional-antipasti-platter-270566 (may not work)