Antipasto Platter
Ingredients
- Marinated Artichoke Hearts - 1 Jar
- Marinated Mushrooms - 1 Jar
- Marinated Sliced Roasted Red Peppers
- Marinated Mix Italian Olives
- Provolone Cheese - Cubed
- Genoa Salami - 1/4 lb. sliced thin
- Prosciutto - 1/4 lb. sliced thin
- Supresad - 1/4 lb. sliced thin
- Capacola - 1/4 lb. sliced thin
- Ricotta Salada - 1/4 lb. cubed
- Pepperoni - 1/4 lb. sliced
- Peppered Ham or Proscuittini - 1/4 lb.
- Stuffed Hot Peppers - 1 small Jar
- Marinated Hot Cherry Pepper - 4-5 cut in half
- Eggplant Caponata - 1 cup
- Olive Oil - 1 cup
- Red Wine Vinegar - 1/3 cup
- Sweet Basil - 1/2 tsp. dried
- Oregano - 1/8 tsp.
- Salt - 1/4 tsp.
- Black Pepper - 1/8 tsp.
- Garlic - 1 clove
Instructions
Combine olive oil, red wine vinegar, sweet basil, oregano, salt, pepper and garlic in a 1 pint jar with tight fitting lid. Cover and shake well. Set aside. Roll each of the thin sliced cold cuts. Arrange rolled cold cuts, marinated artichoke hearts, mushrooms, roasted red peppers, eggplant caponata (Eggplant Caponata Recipe), hot cherry peppers, stuffed peppers, cubed provolone cheese, cubed ricotta salada and mixed Italian olives on very large serving platter and divided serving dish. Just before serving pour olive oil mixture over all ingredients on platters. Serve with sliced Italian bread.
