Festive Antipasto Tray
Prep Time
Serves
Cooking Mode
2 roasted red peppers, cut in wide strips
10 to 14 oz green and black olives
6 canned artichoke hearts, halved
6 dolmades (stuffed grape leaves), halved
12 slices Genoa salami
6 slices prosciutto, each cut in half
small piece country-style or pepper paté
7 oz provolone cheese, sliced or cubed
4 pieces bocconcini cheese, sliced in thick rounds
2 roasted red peppers, cut in wide strips
10 to 14 oz green and black olives
6 canned artichoke hearts, halved
6 dolmades (stuffed grape leaves), halved
12 slices Genoa salami
6 slices prosciutto, each cut in half
small piece country-style or pepper paté
7 oz provolone cheese, sliced or cubed
4 pieces bocconcini cheese, sliced in thick rounds
Directions
1Place 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.
Tips
1
Add other ready-to-eat or quick-cook items such as smoked oysters or mussels, marinated cooked prawns, or grilled eggplant.
Disclaimer
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Personal Note
Personal Note