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Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.
- 1 lb marinated artichoke hearts, drained and halved
- 10 ounces marinated mushrooms, drained
- 1 -2 can caponata, eggplant spread (if homemade, 1 recipe)
- 24 large green olives
- 24 large black olives
- 1⁄2-1 pepperoni, sliced or cubed
- 1⁄2 lb provolone cheese, cubed (sharp or mild)
- 12 ounces roasted sweet peppers, sprinkled with olive oil and garlic (or canned pimentos)
- 24 pepperoncini peppers (hot vinegar peppers)
- 2 -3 celery hearts or 2 -3 fennel, hearts (cut into sticks)
- 6 large fresh tomatoes, sliced (or whole grape tomatoes)
- 12 anchovy fillets
- 1 lb fresh mozzarella cheese, sliced
- 1 lb genoa salami, sliced thin
- 1 lb prosciutto, sliced very thin
- 1 (6 ounce) canof italian tuna packed in oil, drained
- 36 capers
- sliced Italian bread
- Sliced meats may be rolled up (into tube shapes).
- Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
- A cruet of olive oil and vinegar near by is a nice touch.