Impressive But Easy Antipasto Platter Recipes

ANTIPASTO PLATTER

Steps:

• Select a large platter and a large wooden board for it to rest on. The platter will have the meats, cheeses, and vegetables, and the board will hold the crackers around the platter.
• Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients.
• Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto.
• Begin filling in with groups of vegetables. Since the olives are so small, I like to put those in a bowl, but otherwise I place groups of items like artichokes or cherry peppers in heaps on the platter.
• Cut the cheeses into bite-sized wedges or cubes, if necessary. Place on the platter in groups, along with the marinated mozzarella.
• Once the platter is filled, place it on the wooden board, then arrange the breadsticks and crackers all around it. Serve and enjoy!

IMPRESSIVE BUT EASY ANTIPASTO PLATTER!

Steps:

• Add mushrooms to a skillet with 1/4-1/2 cup water. Heat over medium high heat, tossing with a spoon until cooked through. Drain off water.
• Stir together 1/8 cup olive oil, dried parsley, garlic powder, dried basil and dashes of salt. Stir oil and seasonings. Toss in mushrooms into marinade and refrigerate for at least 2 hours.
• Combine mozzarella and olive oil and crushed red pepper. Cover and refrigerate at least 2 hours to blend the flavors.
• Cut half of the havarti cheese into triangular half slices. Layer, cut provelogne slices into halves. Layer neatly on tray.
• Drain mozzarella cubes and mushrooms, reserving 1/4 cup mushroom marinade.
• On a serving platter lined with fresh parsley leaves neatly place mozzarella cubes, mushrooms, prosciutto cheese slices, salami, ham and peppers in whatever order looks nice to you.
• Drizzle with reserved marinade.
• Cover; Refrigerate until ready to serve.

ANTIPASTO PLATTER

Steps:

• In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.