Reviewed: Aug. 5, 2004

Everyone went nuts over this one! Presentation was beautiful. I left out the mushrooms because I had used them all up in another recipe. I also cut the mozzarella into strips and layered on top because I wanted some of the other colors to come through. Made this the night before and put in the refrigerator; thought the lettuce might get soggy but it didn't. Again, this was a winner during my "Italian Buffet Party." I needed to serve a big crowd and it worked great. A little hard to slice into pieces but we figured it out.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 2, 2004

This is our favorite dish to bring to those "special occasion" parties! Everyone loves it, its easy to prepare and looks gorgeous! Thanks for the perfect crowd pleaser!!

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BAILEY971

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Reviewed: Dec. 17, 2003

great recipe but quite pricey!

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myrecipes

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Reviewed: Jul. 30, 2003

This recipe was excellent. It was one of the first things to go at the pot luck I brought it to. I made mine a little more decorative instead of just layering, it was so colorful. I left the dressing on the side so people could add what they wanted and so it would not get soggy. It is pretty expensive to put together but worth it.

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KINGS POND

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Reviewed: Mar. 27, 2003

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!

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KATIE66

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Reviewed: Mar. 17, 2003

This is soooooooo good, and especially good with hot breadsticks! My guests loved it because it is something different too. I made my own oil and vinegar dressing, and used variations on the ingredients based on what I had or what we like.

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GRAMMA GORGEOUS

Cooking Level: Expert

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Reviewed: Feb. 12, 2003

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.

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57 users found this review helpful

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 13, 2003

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.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 30, 2002

All the ingredients worked well together for great appetizer.

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LMARINO24

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Reviewed: Sep. 23, 2002

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!

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: Aug. 25, 2002

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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A277387

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Reviewed: Mar. 16, 2002

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.

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COLLEENESTRACUZZI

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Reviewed: Dec. 29, 2001

Delicious and a hit at my annual Christmas Glogg party as the "new dish." Sure makes a lot tho. Had to layer it in a very large baking pan and then cut and place on a platter for serving. Instead of garlic powder and oregano, for a new taste, try Salad Supreme seasoning (found in spices)

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DIBALACH

Cooking Level: Expert

Home Town: Carnegie, Pennsylvania, USA

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Dec. 28, 2001

I brought this platter to a Christmas party and it was a huge hit! Everyone thought it had been professionally made! It is delicious and very easy to make. I substituted Italian Seasoning for the oregano.

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JWALDAL

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Reviewed: Mar. 28, 2001

To clarify.... Remove the lettuce leaves in their entirely, and layed out on the platter in a smooth layer. The larger the leaves the better. This is what keeps the serving squares together.

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