Antipasto Platter from Margherita® Meats recipe

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Ingredients

8 ounces small fresh mozzarella balls, drained*
¼ cup vinaigrette or Italian salad dressing
1 tablespoon chopped fresh basil or Italian parsley
4 ounces deli-sliced Margherita® Deli Hard Salami or Genoa Salami
4 ounces sliced Margarita® Mortadella or Hot or Sweet Capicola
4 ounces sliced Margherita® Pepperoni
½ cup bottled roasted red and/or yellow bell peppers, rinsed and drained, cut into 1-inch chunks
1 cup stuffed green olives (anchovy, almond, garlic or onion)
2 sprigs Basil sprigs
Toasted sliced Italian or French bread baguette or sturdy flat crackers

Nutrition Info

999.5 calories
carbohydrate: 95.8 g
cholesterol: 109.8 mg
fat: 49 g
fiber: 5.4 g
protein: 43.2 g
saturatedFat: 20.4 g
servingSize: -
sodium: 3810 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine mozzarella cheese, dressing and basil in a small decorative bowl, chill at least 30 minutes or up to 1 day.

  2. Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.

Recipe Yield

4 servings

Recipe Note

A classic Italian first course done lighter, easier and more delicious. Serve as a traditional first course;add taste and beauty to a buffet.

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