Antipasto Platter

    Antipasto Platter

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    About this recipe: This is a beautiful dish that's always a hit! This is a layered antipasto plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking. Serve with fresh ciabatta or crusty bread. Enjoy!

    Serves: 20 

    • 2 heads iceberg lettuce
    • 8 g garlic powder
    • 5 g dried oregano
    • 224 g Italian-style salad dressing
    • 455 g thinly sliced cooked ham
    • 1135 g sliced provolone cheese
    • 225 g Genoa salami, thinly sliced
    • 115 g Capacola sausage, sliced
    • 115 g pepperoni sausage, sliced
    • 110 g prosciutto, thinly sliced
    • 115 g thinly sliced roast beef
    • 95 g fresh mushrooms
    • 1 (6 ounce) can marinated artichoke hearts
    • 196 g roasted red peppers
    • 1 (6 ounce) can sliced black olives
    • 170 g sliced pepperoncini peppers
    • 140 g sliced pimento-stuffed green olives
    • 85 g crumbled Gorgonzola cheese
    • 225 g mozzarella cheese, sliced
    • 20 g grated Parmesan cheese

    Prep:45min  ›  Ready in:45min 

    1. Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. Drizzle desired amount of Italian salad dressing on top. Layer with ham and Taleggio cheese.
    2. Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and salami.
    3. Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef.
    4. Layer with mushrooms, artichoke hearts, roasted red capsicums, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired.
    5. Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until ready to serve. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.

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