Antipasto Platter

Lvs2Cook's Note:

I made this for our Christmas party and it was big hit! I made it a day ahead for maximum flavor. I used a large can of ripe olives since DH loves them. Cooking time is marinating time. While it may not meet the definition of a "true" antipasto, it is delicious and has just the right amount of ingredients.

• Total Time: 24 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 24 hrs

Ingredients:

Servings: 14

• 1 (24 ounce) jar pepperoncini peppers , drained
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas , rinsed and drained
• 2 cups halved fresh mushrooms
• 2 cups halved cherry tomatoes
• ½ lb provolone cheese , cubed
• 1 (6 ounce) can pitted ripe olives
• 3 ½ ounces sliced pepperoni
• 1 (8 ounce) bottle Italian vinaigrette dressing
• red leaf lettuce

Directions:

1. In a large bowl, combine the pepperoncini, beans, mushrooms, tomatoes, cheese, olives, and pepperoni.
2. Pour vinaigrette over all and mix gently.
3. Refrigerate for at least 30 minutes ~ overnight is best.
4. Arrange on a lettuce-lined platter and serve with toothpicks.

Reviews

[Alan Leonetti]

Sorry, but this is no way a full antipasto. There is no way enough meats & cheeses, etc..