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!
- 453.59 g mozzarella cheese (smoked or plain)
- 453.59 g provolone cheese
- 226.79 g sliced sweet sopressata
- 226.79 g sliced genoa salami
- 226.79 g sliced capicola
- 226.79 g sliced deli roast beef
- 226.79 g sliced pepperoni
- 226.79 g sliced mortadella
- 226.79 g sliced prosciutto di Parma
- 3 (595.33 g) can sardines
- 907.18 g grape tomatoes or 907.18 g cherry tomatoes
- 473.18 ml large olives (good quality-available in bulk bins near deli)
- 473.18 ml marinated artichoke hearts
- 453.59 g 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.