Marinated Antipasto Platter |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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From Little Italy, CT. Delicious and easy to make for parties. Ingredients:
8 ounces mushrooms, whole |
1 pint cherry tomatoes |
1 green pepper, cut into strips |
5 ounces olives, super colossal |
1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks |
12 ounces artichoke hearts, drained |
11 ounces pepperoncini peppers, drained |
1/2 lb provolone cheese, cubed |
1/4 lb salami, slice rolled up and secured with toothpicks |
lettuce leaf |
1/2 cup olive oil |
1/2 cup vinegar |
2 tablespoons dijon mustard |
1 teaspoon honey |
salt and pepper |
1 tablespoon fresh basil, chopped |
1/4 teaspoon dried oregano |
1 teaspoon garlic, minced |
Directions:
1. Combine marinade ingredients.
2. Marinade vegetables in container overnight.
3. Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.
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