These are always a hit! I prick them and soak them only a couple of hours. I add celery salt, old bay, horseradish, and pepper and garnish with celery stalks.

Reviewed On: Feb. 1, 2009

Great base recipe. I agree w/ other comments...add garlic and cilantro to taste.

Reviewed On: Feb. 1, 2009

Absolutely phenomenal! I made this platter a day in advance...and it was still the hit of the party. It makes a beautiful centerpiece serving dish. As suggested in some of the other reviews, I decreased provolone to one pound. I also omited mushrooms and gorgonzola cheese. I cut the platter into serving pieces before adding the "toppings" (olives, artichokes, etc) which seemed to work well. I also added dressing just before serving to prevent everything from getting soggy. If you need to make this a day in advance, I would suggest using romaine lettuce instead of iceberg-- it would hold up a little better. I highly suggest this recipe!

Reviewed On: Nov. 29, 2006