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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 16 |
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I made this for our Christmas party and it was big hit! I made it a day ahead for maximum flavor. I used a large can of ripe olives since DH loves them. Cooking time is marinating time. While it may not meet the definition of a true antipasto, it is delicious and has just the right amount of ingredients. Ingredients:
1 (24 ounce) jar pepperoncini peppers, drained |
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained |
2 cups halved fresh mushrooms |
2 cups halved cherry tomatoes |
1/2 lb provolone cheese, cubed |
1 (6 ounce) can pitted ripe olives |
3 1/2 ounces sliced pepperoni |
1 (8 ounce) bottle italian vinaigrette dressing |
red leaf lettuce |
Directions:
1. In a large bowl, combine the pepperoncini, beans, mushrooms, tomatoes, cheese, olives, and pepperoni.
2. Pour vinaigrette over all and mix gently.
3. Refrigerate for at least 30 minutes ~ overnight is best.
4. Arrange on a lettuce-lined platter and serve with toothpicks.
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