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Nutrition Facts
Serving Size 1 (406g) Recipe makes 14 servings
Calories 915
Calories from Fat 746		(81%)
Amount Per Serving		%DV
	Total Fat 83.0g	127%
	Saturated Fat 15.8g	79%
	Monounsaturated Fat 20.1g
	Polyunsaturated Fat 34.4g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 5352mg		223%
Potassium 396mg		11%
Total Carbohydrate 39.1g		13%
	Dietary Fiber 2.8g	11%
	Sugars 24.2g
Protein 9.1g		18%
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Antipasto Platter

Recipe #271589 | 1 day | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lvs2Cook
Dec 12, 2007

I made this for our Christmas party and it was big hit! I made it a day ahead for maximum flavor. I used a large can of ripe olives since DH loves them. Cooking time is marinating time. While it may not meet the definition of a "true" antipasto, it is delicious and has just the right amount of ingredients.

SERVES 14 -16 (change servings and units)

Ingredients

1 (24 ounce) jar pepperoncini peppers, drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 lb provolone cheese, cubed
1 (6 ounce) can pitted ripe olives
3 1/2 ounces sliced pepperoni
1 (8 ounce) bottle Italian vinaigrette dressing
red leaf lettuce

Directions

1
In a large bowl, combine the pepperoncini, beans, mushrooms, tomatoes, cheese, olives, and pepperoni.
2
Pour vinaigrette over all and mix gently.
3
Refrigerate for at least 30 minutes ~ overnight is best.
4
Arrange on a lettuce-lined platter and serve with toothpicks.