Antipasto Platter

Antipasto Platter

If you’re looking for an easy recipe that can be made in less than 30 minutes, this antipasto platter is perfect. The ingredients are simple and almost everyone loves it!
prep: 45 mins total: 45 mins Servings: 20 Yield: 1 party platter

Ingredients:

¼ pound prosciutto, thinly sliced

1 (8 ounce) bottle Italian-style salad dressing

1 (5 ounce) jar sliced pimento-stuffed green olives

¾ cup sliced pepperoncini peppers

1 (6 ounce) can sliced black olives

1 tablespoon garlic powder

2 heads iceberg lettuce

½ pound mozzarella cheese, sliced

¼ pound Capacola sausage, sliced

¼ cup grated Parmesan cheese

½ cup crumbled Gorgonzola cheese

1 pound thinly sliced cooked ham

1 cup fresh mushrooms

2 ½ pounds sliced provolone cheese

1 tablespoon dried oregano

1 (7 ounce) jar roasted red peppers

¼ pound pepperoni sausage, sliced

½ pound Genoa salami, thinly sliced

1 (6 ounce) can marinated artichoke hearts

¼ pound thinly sliced roast beef

Instructions:

Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.

Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.

Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.

Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.

Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

Nutrition Facts:

Per Serving: 503 calories; protein 31.3g; carbohydrates 7.4g; fat 39g; cholesterol 93.7mg; sodium 2208.7mg.

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