Prep 25 mins
Cook 0 mins
From Little Italy, CT. Delicious and easy to make for parties.
Make and share this Marinated Antipasto Platter recipe from Food.com.
- 8 ounces mushrooms, whole
- 1 pint cherry tomatoes
- 1 green pepper, cut into strips
- 5 ounces olives, super colossal
- 1⁄3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
- 12 ounces artichoke hearts, drained
- 11 ounces pepperoncini peppers, drained
- 1⁄2 lb provolone cheese, cubed
- 1⁄4 lb salami, slice rolled up and secured with toothpicks
- lettuce leaf
- 1⁄2 cup olive oil
- 1⁄2 cup vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- salt and pepper
- 1 tablespoon fresh basil, chopped
- 1⁄4 teaspoon dried oregano
- 1 teaspoon garlic, minced
- Combine marinade ingredients.
- Marinade vegetables in container overnight.
- Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.
If I could rate this ten stars I would. Very easy to make. The platter was so pretty that my guests thought it was purchased. I was very proud to serve this dish. Not only was it pretty but heavenly delicious - especially if you like marinated veggies. The marinate was so good, I will use it on other things and possibly as a dressing. This would be very good on carrots and cauliflower. Made exactly as directed. Tip: know that a little salami goes a long way. I bought additional but did not need it.
Perfect! I made the dressing/marinade as written and the veggies taste incredible. I marinated asparagus, cherry tomatoes, sliced red peppers, 1/4 inch sliced cucumber, and mushrooms, overnight. The asparagus was blanched, the others were raw.
I changed up the main ingredients to suit our tastes (I used salami, prosciutto, gruyere, bocconcini and olives. The platter looked and tasted amazing.
Update: Since my original review I've been asked to make this several times for family functions. This is an amazing dressing and the veggies taste better the longer you leave them. I've marinated them up to 4 days before a party and they remain crisp yet sooooo flavourful! Red wine vinegar is the way to go, it gives the best flavour.
This was easy and added nice flavor to the vegetables for my Italian-dinner appetizer spread. Thanks for sharing!