Marinated Antipasto Platter

Name: Marinated Antipasto Platter
Prep time: 25 min
Total time: 25 min
Yield: 16 serving(s)
Ingredients: 8 ounces mushrooms, whole; 1 pint cherry tomatoes; 1 green pepper, cut into strips; 5 ounces olives, super colossal; 1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks; 12 ounces artichoke hearts, drained; 11 ounces pepperoncini peppers, drained; 1/2 lb provolone cheese, cubed; 1/4 lb salami, slice rolled up and secured with toothpicks; lettuce leaf; 1/2 cup olive oil; 1/2 cup vinegar; 2 tablespoons Dijon mustard; 1 teaspoon honey; salt and pepper; 1 tablespoon fresh basil, chopped; 1/4 teaspoon dried oregano; 1 teaspoon garlic, minced

(7)

Recipe by Vicki in CT

From Little Italy, CT. Delicious and easy to make for parties.

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READY IN: 25mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

8

ounces mushrooms, whole
1

pint cherry tomatoes
1

green pepper, cut into strips
5

ounces olives, super colossal
¹⁄₃

lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
12

ounces artichoke hearts, drained
11

ounces pepperoncini peppers, drained
¹⁄₂

lb provolone cheese, cubed
¹⁄₄

lb salami, slice rolled up and secured with toothpicks
lettuce leaf
Marinade Ingredients
¹⁄₂

cup olive oil
¹⁄₂

cup vinegar
2

tablespoons Dijon mustard
1

teaspoon honey
salt and pepper
1

tablespoon fresh basil, chopped
¹⁄₄

teaspoon dried oregano
1

teaspoon garlic, minced

DIRECTIONS

Combine marinade ingredients.
Marinade vegetables in container overnight.
Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.

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Marinated Antipasto Platter

INGREDIENTS

Marinade Ingredients

DIRECTIONS

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