This is a beautiful dish that's always a hit! This is a layered antipasti plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking. Serve with fresh ciabatta or crusty bread. Enjoy!
Very simple but sooo colourful and has the 'wow' factor! - 25 Oct 2011
Looks wonderful, you're guaranteed oohs and aahs when you serve this up. Serve with tear and share bread, olive oil and balsamic vinegar, and a bowl of hoummos. - 26 Aug 2013
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! - 23 Sep 2002 (Review from Allrecipes US | Canada)