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Antipasto Platter
Ingredients
| * | 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 |
Instructions
| 1 | Combine first 12 ingredients in a large bowl and mix well. Cover with plastic wrap and chill up to 8 hours. Drain. |
| 2 | Arrange antipasto on decorative serving platter. Roll Provolone cheese slices and add to platter. Garnish to taste with Jalapeno peppers. |