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Gallery Antipasto Platter Recipe Summary prep: 30 mins total: 30 mins Servings: 8
Ingredients Antipasto Platter Assorted breadsticks, baguette slices, or flatbread 1/2 pound soppressata, salami, or pepperoni, thinly sliced 1 small fennel bulb halved lengthwise, cored, and very thinly sliced 1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips 1 1/4 cups (10 ounces) bocconcini or sliced fresh mozzarella 3/4 cup mixed olives 1 jar (10 ounces) artichoke hearts rinsed and drained well 1 jar (12 ounces) pepperoncini or pickled hot peppers drained Balsamic Vinaigrette 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried) 1/4 teaspoon crushed red pepper 5 tablespoons extra-virgin olive oil Coarse salt and ground pepper
Gallery Antipasto Platter
Recipe Summary prep: 30 mins total: 30 mins Servings: 8
Gallery
Antipasto Platter
Antipasto Platter
Antipasto Platter
Recipe Summary prep: 30 mins total: 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 8
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 8
8
Ingredients
Ingredients
Assorted breadsticks, baguette slices, or flatbread 1/2 pound soppressata, salami, or pepperoni, thinly sliced 1 small fennel bulb halved lengthwise, cored, and very thinly sliced 1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips 1 1/4 cups (10 ounces) bocconcini or sliced fresh mozzarella 3/4 cup mixed olives 1 jar (10 ounces) artichoke hearts rinsed and drained well 1 jar (12 ounces) pepperoncini or pickled hot peppers drained
2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried) 1/4 teaspoon crushed red pepper 5 tablespoons extra-virgin olive oil Coarse salt and ground pepper
Directions
Make vinaigrette: In a small bowl or jar, combine lemon juice, balsamic vinegar, rosemary, crushed red pepper, and extra-virgin olive oil; season with salt and pepper. Whisk or shake to blend.
To serve, arrange ingredients on a large platter; drizzle vinaigrette over the fennel, roasted peppers, artichoke hearts, and bocconcini, and garnish with fennel fronds.
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Add Rating & Review
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All Reviews for Antipasto Platter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Antipasto Platter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
