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Antipasto Platter
Created by: Howcan Team
Ingredients
- 8 ounces of sliced salami
- 8 ounces of sliced prosciutto
- 8 ounces of sliced capicola
- 8 ounces of sliced mortadella
- 8 ounces of sliced provolone cheese
- 1 cup of marinated artichoke hearts
- 1 cup of marinated olives
- 1 cup of roasted red peppers
- 1/2 cup of pepperoncini peppers
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions
- Arrange the sliced salami, prosciutto, capicola, mortadella, and provolone cheese on a large serving platter.
- Place the marinated artichoke hearts, olives, roasted red peppers, and pepperoncini peppers around the meats and cheese on the platter.
- In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to make the dressing.
- Drizzle the dressing over the antipasto platter.
- Serve at room temperature and enjoy!
The Antipasto Platter has its origins in Italy, where it is traditionally served as the first course of a meal to stimulate the appetite. This colorful and flavorful dish typically includes a variety of cured meats, such as prosciutto and salami, alongside an assortment of cheeses, marinated vegetables, olives, and crusty bread. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in the United States, incorporating their own unique twists. In Italy, regions like Tuscany and Emilia-Romagna are known for their exceptional antipasto platters. For the best version of this dish, seek out high-quality, authentic Italian ingredients and pay attention to the balance of flavors and textures.
20 min
8
300 calories
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