Recipe by Margherita Meats
"A classic Italian first course done lighter, easier and more delicious. Serve as a traditional first course; add taste and beauty to a buffet."
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small fresh mozzarella balls, drained*
vinaigrette or Italian salad dressing
chopped fresh basil or Italian parsley
deli-sliced Margherita® Deli Hard Salami or Genoa Salami
sliced Margarita® Mortadella or Hot or Sweet Capicola
sliced Margherita® Pepperoni
bottled roasted red and/or yellow bell peppers, rinsed and drained, cut into 1-inch chunks
stuffed green olives (anchovy, almond, garlic or onion)
Toasted sliced Italian or French bread baguette or sturdy flat crackers
When it's hot and humid outside, we love to have an antipasto platter for dinner with a glass of wine. I made ours with proscuitto, mortadella, sopressata, olives, marinated artichoke hearts, fresh pearl mozzarella, grilled roma tomatoes, shards of fresh Grana Padano®, and my "Roasted Peppers in Oil" (recipe also on this site). Served it with grilled ciabatta. Delizioso!
* Percent Daily Values are based on a 2,000 calorie diet.
Antipasto Platter from Margherita(R) Meats
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 441
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