Antipasto Platter – a delicious recipe with lemon juice, extra virgin olive oil, parsley, clove garlic, baby calamari, button mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Mix lemon juice, oil, parsley and garlic in a medium bowl. Season.
2
Drop the calamari into a medium saucepan of boiling water. Reduce the heat to low. Simmer for 10 mins or until the calamari is tender, then drain. Toss the calamari with 1/2 the olive oil mixture in a glass bowl. Cover and refrigerate for 4 hours or overnight.
3
Toss the mushrooms and remaining olive oil mixture in a glass bowl. Cover and refrigerate for 4 hours or overnight.
4
Wrap the asparagus spears with slices of prosciutto. Cook in a preheated, oiled griddle pan until browned lightly and tender.
5
Arrange salami, mozzarella, olives, prosciutto-wrapped asparagus, marinated calamari, mushrooms and grissini on a serving platter.
512
kcal
Calories
39
g
Fat
24
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup lemon juice, 1/2 cup extra virgin olive oil, 1/4 cup chopped fresh parsley, 1 clove garlic, crushed, and more.
Yes, Antipasto Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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