Antipasto Platter Recipe

Name: Antipasto Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package baby spinach, arugula, or any lettuce of your choice; 1 large jar roasted red peppers (or roast and peel your own); 6 hard boiled eggs; 4 large ripe fresh tomatoes (in winter I use Glory or Campari); Approximately 16 ounces water packed fresh mozzarella (large or small balls); Basil leaves to garnish mozzarella and tomato; 1/4 lb. good quality prosciutto, thin sliced; 1/4 lb. provolone cheese, medium sliced; 1/4 lb. Soprosetta salami, mild or hot; 1 jar artichoke hearts (or purchase from olive bar at store); 1 jar marinated mushrooms (or purchase from olive bar); 1/2 cup (or more) Kalamata olives, pitted; Dressing: 1 cup packed fresh basil leaves; 1-2 cloves garlic; 1/2 tsp salt; 3/4 cup extra virgin olive oil; Dash freshly ground pepper; Whisk all together, set aside.

Servings: persons

1 package baby spinach, arugula, or any lettuce of your choice
1 large jar roasted red peppers (or roast and peel your own)
6 hard boiled eggs
4 large ripe fresh tomatoes (in winter I use Glory or Campari)
Approximately 16 ounces water packed fresh mozzarella (large or small balls)
Basil leaves to garnish mozzarella and tomato
1/4 lb. good quality prosciutto, thin sliced
1/4 lb. provolone cheese, medium sliced
1/4 lb. Soprosetta salami, mild or hot
1 jar artichoke hearts (or purchase from olive bar at store)
1 jar marinated mushrooms (or purchase from olive bar)
1/2 cup (or more) Kalamata olives, pitted
Dressing: 1 cup packed fresh basil leaves
1-2 cloves garlic
1/2 tsp salt
3/4 cup extra virgin olive oil
Dash freshly ground pepper
Whisk all together, set aside.

1
Arrange lettuce or spinach to cover entire surface of large platter. Slice tomatoes, arrange around outer rim of platter over spinach with mozzarella and basil leaf atop tomato. At your discretion, place all remaining ingredients except olives in circular pattern moving inwards toward center of platter as you use each one. My tips: roll prosciutto into decorative pieces and place around outer rim between tomatoes. Put sliced eggs adjacent to tomatoes for color contrast. Cut roasted pepper into strips. I like to assemble meat and cheese by stacking 2 pieces soprosetta and 2 pieces provolone, alternating cheese and meat, then cut into pie shaped triangles and add to pattern. Place mushrooms and artichokes in mounds towards center if you prefer to keep them separate. Sprinkle the olives randomly over all. Just before serving, pour dressing over entire platter, or serve dressing on side.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 package baby spinach, arugula, or any lettuce of your choice, 1 large jar roasted red peppers (or roast and peel your own), 6 hard boiled eggs, 4 large ripe fresh tomatoes (in winter I use Glory or Campari), 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.

Antipasto Platter

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