Antipasto
photo by CountryLady
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 453.59 g mozzarella cheese (smoked or plain)
- 453.59 g provolone cheese
- 226.79 g sliced sweet sopressata
- 226.79 g sliced genoa salami
- 226.79 g sliced capicola
- 226.79 g sliced deli roast beef
- 226.79 g sliced pepperoni
- 226.79 g sliced mortadella
- 226.79 g sliced prosciutto di Parma
- 3 (595.33 g) can sardines
- 907.18 g grape tomatoes or 907.18 g cherry tomatoes
- 473.18 ml large olives (good quality-available in bulk bins near deli)
- 473.18 ml marinated artichoke hearts
- 453.59 g jar roasted red peppers (drained and cut into pieces)
directions
- Divide everything evenly and arrange on individual plates, making sure that you roll the individual meats and cheese slices.
- If you have seafood forks, place a seafood fork by each plate. If not, a salad fork will do.
- This is served in place of a salad as an individual course.
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Reviews
-
I served this on a large platter, allowing my dinner guests to help themselves as a prelude to our traditional Christmas dinner. It was such a lovely change from the usual dips, spreads, etc and it was enjoyed by everyone in my family. I was able to find most of the suggested Italian meats in our small town and I took the liberty of adding pickled onions for my husband and smoked mussels for my granddaughter. Thanx for posting your version of Antipasto Alan!
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.