Margherita®
Antipasto Platter
We took the classic Italian first course and updated it to make it light, easy and delicious. It's a wonderful way to start a meal or to serve on a buffet.
Prep Time
20 minutes
Total Time
20 minutes
Makes
4-6 servings
Ingredients
| 8 | ounces fresh mozzarella balls, drained* | |
| ¼ | cup vinaigrette or Italian salad dressing | |
| 1 | tablespoon chopped fresh basil or Italian parsley | |
| 4 | ounces deli-sliced Margherita® Deli Hard Salami or Genoa Salami | |
| 4 | ounces sliced Margherita® Mortadella or Hot or Sweet Capicola | |
| 4 | ounces sliced Margherita® Pepperoni | |
| ½ | cup bottled roasted red and/or yellow bell peppers, rinsed and drained and cut into 1-inch chunks | |
| 1 | cup drained bottled stuffed green olives (anchovy, almond, garlic or onion) | |
| Basil sprigs (optional) | ||
| Toasted sliced Italian or French bread baguette or sturdy flat crackers |
*One large (8 ounce) ball fresh mozzarella cheese cut into chunks may be substituted.
Directions
| 1. |
Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day. |
|
| 2. |
Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto. |