Festive Antipasto Tray

Prep Time: 10 minutes
Total Time: 15 minutes
Makes: 6 - 8

Ingredients

  1. 2 roasted red peppers, cut in wide strips
  2. 10 to 14 oz (300 to 400 g) green and black olives
  3. 6 canned artichoke hearts, halved
  4. 6 dolmades (stuffed grape leaves), halved
  5. 12 slices Genoa salami
  6. 6 slices prosciutto, each cut in half
  7. small piece country-style or pepper paté
  8. 7 oz (200 g) provolone cheese, sliced or cubed
  9. 4 pieces bocconcini cheese, sliced in thick rounds

Method

  1. Place roasted peppers and olives in 2 separate small dishes; set on large platter. Arrange other ingredients around platter decoratively. Serve at room temperature with assorted sliced breads.

Tip: Add other ready-to-eat or quick-cook items such as smoked oysters or mussels, marinated cooked prawns, or grilled eggplant.