Recipe by Alan Leonetti
This is served in place of a salad as an individual course. There are tons of recipes for Antipasto containing different things. This always has worked out fine for me.
Top Review by CountryLady
I served this on a large platter, allowing my dinner guests to help themselves as a prelude to our traditional Christmas dinner. It was such a lovely change from the usual dips, spreads, etc and it was enjoyed by everyone in my family. I was able to find most of the suggested Italian meats in our small town and I took the liberty of adding pickled onions for my husband and smoked mussels for my granddaughter. Thanx for posting your version of Antipasto Alan!
- 1 lb mozzarella cheese (smoked or plain)
- 1 lb provolone cheese
- 1⁄2 lb sliced sweet sopressata
- 1⁄2 lb sliced genoa salami
- 1⁄2 lb sliced capicola
- 1⁄2 lb sliced deli roast beef
- 1⁄2 lb sliced pepperoni
- 1⁄2 lb sliced mortadella
- 1⁄2 lb sliced prosciutto di Parma
- 3 (7 ounce) cans sardines
- 2 lbs grape tomatoes or 2 lbs cherry tomatoes
- 2 cups large olives (good quality-available in bulk bins near deli)
- 2 cups marinated artichoke hearts
- 1 (16 ounce) jar roasted red peppers (drained and cut into pieces)
Directions See How It's Made
- Divide everything evenly and arrange on individual plates, making sure that you roll the individual meats and cheese slices.
- If you have seafood forks, place a seafood fork by each plate. If not, a salad fork will do.
- This is served in place of a salad as an individual course.