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Antipasto Platter
Makes 8 Servings
*2 (6 oz.) jars marinated artichokes, undrained
*3-oz. jar capers, drained
*1 pint jar of pickled vegetables, drained
*8 oz. fresh mushrooms, sliced
*4 oz. black olives, such as Kalamata
*4 oz. green pimento-stuffed olives
*12 cherry tomatoes, halved
*1 red onion, sliced
*4 oz. pepperoncini, undrained
*7 oz. caperberries
*12 oz. mozzarella cheese, cut in cubes
*8 oz. Italian salami, sliced
*8 oz. Provolone cheese slices
*Jalapeno chile peppers for garnish
1Combine first 12 ingredients in a large bowl and mix well. Cover with plastic wrap and chill up to 8 hours. Drain.
2Arrange antipasto on decorative serving platter. Roll Provolone cheese slices and add to platter. Garnish to taste with Jalapeno peppers.