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Food Antipasto Platter

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appetizers-recipes-Antipasto-Platter.jpg


TOTAL TIME: Prep: 10 min. + chilling
MAKES: 14-16 servings
Ingredients
  • 1 jar (24 ounces) pepperoncini, drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups halved fresh mushrooms
  • 2 cups halved cherry tomatoes
  • 1/2 pound provolone cheese, cubed
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 bottle (8 ounces) Italian vinaigrette dressing
  • Lettuce leaves

Directions
  1. In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
  2. Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.
Originally published as Antipasto Platter in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p25
 

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