Antipasti Platter

    (57)
    45 min

    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!


    88 people made this

    Ingredients
    Serves: 20 

    • 2 heads iceberg or romaine lettuce
    • 225ml (8 fl oz) Italian salad dressing
    • 500g (1 lb) thinly sliced dry cured Italian ham
    • 900g (2 lb) Taleggio or other Italian cheese, sliced
    • 225g (8 oz) hard salami, thinly sliced
    • 100g (4 oz) pepperoni, thinly sliced
    • 100g (4 oz) prosciutto, thinly sliced
    • 100g (4 oz) roast beef, thinly sliced
    • 85g (3 oz) fresh mushrooms, sliced
    • 170g (6 oz) marinated artichoke hearts
    • 195g (7 oz) jarred roasted red peppers
    • 170g (6 oz) black olives, sliced
    • 170g (6 oz) pickled mild green chilli peppers, from a jar, sliced
    • 140g (5 oz) pimento-stuffed green olives, sliced
    • 85g (3 oz) Gorgonzola cheese, crumbled
    • 226g (8 oz) mozzarella cheese, sliced
    • 200g (7 oz) grated Parmesan cheese
    • fresh chopped Italian herbs to garnish

    Method
    Prep:45min  ›  Ready in:45min 

    1. Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. Drizzle desired amount of Italian salad dressing on top. Layer with dry cured Italian ham and Taleggio cheese.
    2. Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and hard salami.
    3. Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef.
    4. Layer with mushrooms, artichoke hearts, roasted red peppers, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired.
    5. Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until serving. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.

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    Reviews & ratings
    Average global rating:
    (57)

    Reviews in English (43)

    4

    Very simple but sooo colourful and has the 'wow' factor!  -  25 Oct 2011

    2

    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

    by
    136

    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)

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