Antipasti Platter

    Antipasti Platter

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    About this recipe: This is a beautiful Italian cheese, meat and vegetable dish that's always a hit and makes the vegetarians very envious! It's a layered antipasti plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking and serve with fresh bread. Enjoy!

    Serves: 20 

    • 2 heads iceberg or romaine lettuce
    • 225ml Italian salad dressing
    • 500g thinly sliced dry cured Italian ham
    • 900g Taleggio or other Italian cheese, sliced
    • 225g hard salami, thinly sliced
    • 100g pepperoni, thinly sliced
    • 100g prosciutto, thinly sliced
    • 100g roast beef, thinly sliced
    • 85g fresh mushrooms, sliced
    • 170g marinated artichoke hearts
    • 195g jarred roasted red capsicum
    • 170g black olives, sliced
    • 170g pickled green chilli peppers, from a jar, sliced
    • 140g pimento-stuffed green olives, sliced
    • 85g cheese (crumbled Gorgonzola preferred)
    • 226g mozzarella cheese, sliced
    • 200g grated Parmesan cheese
    • fresh chopped Italian herbs such as oregano, basil, parsley to garnish.

    Prep:45min  ›  Ready in:45min 

    1. Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. Drizzle desired amount of Italian salad dressing on top. Layer with dry cured Italian ham and Taleggio cheese.
    2. Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and hard salami.
    3. Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef.
    4. Layer with mushrooms, artichoke hearts, roasted red peppers, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired.
    5. Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until serving. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.

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