Antipasto
From: Ladies' Home JournalServe this classic Italian appetizer on a buffet table so guests can pick and choose their favorites from among all the fresh and colorful ingredients.
Servings: 12 servings
Prep: 1 hr 15 mins
Total: 2 hrs
- Rate and Comment
- Add to Shopping List
Ingredients
3/4 pounds sliced Genoa salami
3/4 pounds sliced prosciutto de Parma
3/4 pounds thinly sliced Soppressata or other cured sausage
2 pounds lightly salted fresh mozzarella
2 pounds smoked mozzarella
1 piece (1 lb.) Parmigiano-Reggiano, cut into small chunks
Sliced heirloom tomatoes sprinkled with sea salt and fresh basil
Extra-virgin olive oil and balsamic vinegar in separate cruets
Pepper grinder
2 cups purchased mixed marinated pitted olives
2 cups roasted salted almonds
1 recipe Roasted Red Bell Peppers with Rosemary and Balsamic Vinegar (see Recipe Center)
1 recipe Grilled Vegetables with Pesto (see Recipe Center)
1 recipe Sweet-and-Sour Onions (see Recipe Center)
Directions
1. Arrange meats, cheeses, and heirloom tomatoes on platters. Serve with cruets of oil and vinegar, and pepper grinder on the side. Arrange garlic toast in a basket. Place olives and nuts in separate bowls. Arrange platters of Roasted Red Bell Peppers With Rosemary and Balsamic Vinegar, Grilled Vegetables With Pesto, and Sweet-and-Sour Onions on table. Makes 12 servings.
More Great Recipe Ideas from Ladies' Home Journal
- For the Love of Cupcakes
- Quick Chicken Dinners
- Fast Weeknight Meals
- Easy Soups and Breads
- Super Slow Cooker Suppers
