Antipasto Platter
We entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone.Ingreadient:
- 1 jar (24 ounces) pepperoncini, drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 cups halved fresh mushrooms
- 2 cups halved cherry tomatoes
- 1/2 pound provolone cheese, cubed
- 1 can (6 ounces) pitted ripe olives, drained
- 1 package (3-1/2 ounces) sliced pepperoni
- 1 bottle (8 ounces) Italian vinaigrette dressing
- Lettuce leaves
Direction
- In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, provolone cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
- Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.
