Antipasto Platter
Recipe from
Betty Crocker
An Italian favorite! A lively lemon-and-oil mixture lightly dresses an assortment of meats, olives and vegetables.
Servings:
24 servings
Prep Time:
30 mins
Total Time:
30 mins
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Ingredients
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12slices prosciutto or thinly sliced fully cooked ham (about 6 oz), cut in halfsee savings
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12slices provolone cheese (about 3/4 lb), cut in halfsee savings
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24thin slices Genoa salami (about 3/4 lb)see savings
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24marinated mushroomssee savings
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24marinated artichoke heartssee savings
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24kalamata olives, pittedsee savings
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1/3 cupolive or vegetable oilsee savings
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1/4 cuplemon juicesee savings
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1 tablespoonchopped fresh or 1/2 teaspoon dried oregano leavessee savings
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12slices hard-crusted round Italian bread or 24 slices French bread (1/2 inch thick)see savings
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Directions
1.
On large platter, arrange all ingredients except oil, lemon juice, oregano and bread.
2.
In small bowl, mix oil, lemon juice and oregano. Drizzle over meats, cheese and vegetables.
3.
If using Italian bread, cut each slice in half. On large plate, arrange bread. Serve with meats, cheese and vegetables.
High Altitude (3500-6500 ft):
No change.
Nutrition information
Per serving: Calories 180 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 610mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 0g); Protein 10g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 4%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 Fat. Carbohydrate Choices: 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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