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Italian Antipasto Platter
Italian Antipasto Platter
Course
Appetizer
Cuisine
Italian
Keyword
Italian antipasto platter
Prep Time
15
minutes
Total Time
15
minutes
Servings
12
Calories
360
cal
Author
Joanne Schweitzer
Ingredients
8
oz
marinated mozzarella balls
6
oz
prosciutto
6
oz
peppered salami
6
oz
soppresatta
4
oz
Pecorino cheese
4
oz
sharp provolone cheese
4
oz
roasted peppers
4
oz
marinated artichoke hearts
4
oz
green olives
4
oz
pepperoncini
4
twigs
rosemary
for garnish
Instructions
Frist, cut block cheeses into bite-sized pieces.
Next, put roasted peppers, marinated artichoke hearts, green olives and pepperoncini in small serving bowls.
Antipasto assembly
Then, put the marinated mozzarella balls to the platter.
Next, add the roasted peppers, marinated artichoke hearts, green olives, and pepperoncini.
Then, add peppered salami and soppressata.
Next, add the cut cheeses.
Next, fill in the empty spaces on the platter with the prosciutto. You can fold it or roll it.
Last, add the fresh rosemary twigs.
Notes
Storage:
Cover and refrigerate leftovers up to 5 days.
Nutrition
Calories:
360
cal
|
Carbohydrates:
3
g
|
Protein:
16
g
|
Fat:
31
g
|
Saturated Fat:
10
g
|
Cholesterol:
55
mg
|
Sodium:
1314
mg
|
Potassium:
202
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
351
IU
|
Vitamin C:
14
mg
|
Calcium:
192
mg
|
Iron:
1
mg