Antipasto Platter

Antipasto Platter

38 Reviews 2 Pics
  • Prep

    45 m
  • Ready In

    45 m
WMAURO
Recipe by  WMAURO

“This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 1 party platter

Directions

  1. Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
  2. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
  3. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
  4. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
  5. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

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Reviews (38)

Rate This Recipe
jensenly
128

jensenly

I tried this exactly as the recipe calls for and ended up with soggy lettuce in between layers of meat and cheese. The instructions for the provolone was way too much cheese and I would cut in half. I would agree with the review with suggests simply laying all the different ingrediants side by side on a platter. Great ingrediants, but be prepared to spend a few $$. This is not an inexpensive recipe! I'll try it again, and see if laying all the ingrediants side by side helps. Nov. 2004 - Back again! I tried this again with a few modifications and it was great. Left out the lettuce, fresh mushrooms, green olives and gorganzola. I was going for a very firm, compact dish and wanted to eliminate soft ingredients or anything that might be hard to cut. I layered all the ingredients in a 13x9 dish and then place it into the freezer, just until it was very cold. (not frozen, though). This enabled me to slice the dish into neat, bite sized squares which I then stuck a toothpick in and made an appetizer platter. Great hit because of the small bite-sizes and all the low-carb dieters loved it!

Navy_Mommy
89

Navy_Mommy

I love to make Antipasto platters. They are expensive though. I didn't place everything that Wendy listed on mine, there was just no way I have a platter that big. I agree with other reviewers that you shouldn't later the meat and cheese. I will tailor my platter to the crowd I am serving too. Some times it is just meat and cheese. I agree to leave the dressing off the lettuce. I do however drizzle my veggies and meat with a mixture of olive oil and oregano to add a little extra flavor since I usually don't serve dip with the platter. I don't recommend putting the oil on the cheese though or it will get soggy.

A277387
87

A277387

All of my favorites on one platter! If you’re having a dinner party you have to serve this as your cold appetizer!! I change one ingredient - I use fresh mozzarella balls. Also, instead of layering the ingredients, I arrange them side-by-side around a platter and fill in the center with the soft cheeses so that my guests may choose what they like without having to sift through all those layers. Wonderful!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 503 cal
  • 25%
  • Fat
  • 39 g
  • 60%
  • Carbs
  • 7.4 g
  • 2%
  • Protein
  • 31.3 g
  • 63%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 2209 mg
  • 88%

Based on a 2,000 calorie diet

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