Antipasto Platter

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.

• Ready In: 20 mins
• Serves: 12-18
• Yields: 1 Large Antipasto

Ingredients

• 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) can  of italian tuna packed in oil, drained
• 36  capers
•  sliced  Italian bread
•  breadstick

Directions

1. Sliced meats may be rolled up (into tube shapes).
2. Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
3. A cruet of olive oil and vinegar near by is a nice touch.