"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!" — WMAURO
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1 (8 ounce) bottle
Italian-style salad dressing
thinly sliced cooked ham
2 1/2 pounds
sliced provolone cheese
Genoa salami, thinly sliced
Capacola sausage, sliced
pepperoni sausage, sliced
prosciutto, thinly sliced
thinly sliced roast beef
1 (6 ounce) can
marinated artichoke hearts
1 (7 ounce) jar
roasted red peppers
1 (6 ounce) can
sliced black olives
sliced pepperoncini peppers
1 (5 ounce) jar
sliced pimento-stuffed green olives
crumbled Gorgonzola cheese
mozzarella cheese, sliced
grated Parmesan cheese
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!
good but not great. expensive to make
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.
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!
I didn't make the platter version but instead just mixed all the ingredients and left out the lettuce. It was amazing! Despite making a large portion, this dish didn't last long.
I made this to bring to a New Year's Eve party and based upon previous reviews, I omitted the Italian dressing so it wouldn't get soggy and layered the meats side by side. The veggies were served on a separate platter. Everyone loved it.
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!
I brought this to a party, and not one bit was left. Everyone wanted to know who made the anitpasto! One word-to-the-wise: it's very expensive--I think it cost me about $60-70 for all the ingredients. And you'd better get a patient deli-person to wait on you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 351
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