Last Minute Antipasta Platter

Recipe courtesy George Stella

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Picture of Last Minute Antipasta Platter Recipe Photo: Last Minute Antipasta Platter Recipe
Rated 5 stars out of 5
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  • Read 5 Reviews
Total Time:
20 min
Prep
20 min
Yield:
12 servings
Level:
Easy
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Ingredients

  • 6 ounces "baby" or fresh mozzarella
  • 1/4 pound prosciutto, thinly sliced
  • 1/4 pound mortadella, thinly sliced
  • 1/4 pound cappicolla, thinly sliced
  • 1 (5 to 6-ounce) piece of asiago or aged provolone cheese
  • 1 small stick soppressata (dried Italian sausage)
  • 1 small stick pepperoni
  • 4 ounces (1 small jar) marinated artichoke hearts
  • 1/4 pound oil-dried black olives or similar olives
  • 4 ounces (1 small jar) pepperoncini peppers
  • 6 ounces or 2 pieces whole roasted red peppers
  • 1 bunch fresh basil
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 seedless cucumber, thinly sliced

Directions

Use a separate cutting board for prepping and place a nice wooden board for the display in front of you. Unwrap all the meats and cheeses and lay them out next to your display board.

Place the baby mozzarella in a small dish and set on 1 corner of the board.

Roll the prosciutto like a burrito, fold the mortadella in half 2 or 3 times, and wrap the cappicolla into a horn shape and place it creatively on the cutting board. (There is no set way to roll the meats, just go with the way the meat is cut).

Slice a bit of each cheese, the soppressata, and pepperoni and place on board in between folded meats. Scatter board with artichoke hearts, olives, pepperoncinis, and roasted red peppers.

To finish, take a few basil leaves sliced chiffonade-style and mix with the minced garlic and olive oil. Drizzle over the entire board. Garnish with whole basil leaves and serve with cucumber slices as an alternative to crackers.

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Newest Ratings and Reviews

Read all 5 reviews

  • on July 22, 2007

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    I served this at a dinner party and it was a gigantic hit! I refrigerated it for about an hour before my guests arrived allowing all the meats and cheeses to soak up the olive oil.

    people found this review Helpful.
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  • on March 06, 2007

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    Loved it all

    people found this review Helpful.
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  • on August 15, 2006

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    This is a superb job on George's part, to put together the "not-so-common" antipasto.

    Also, these are ingredients that we can keep on hand, in the cupboard (Pepperoncini, etc. or in the freezer, for a short-notice dinner.

    Very impressive!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Emeril's Antipasta Platters

Emeril's Antipasta Platters

By: Emeril Lagasse
Rated 4 stars out of 5
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
289
 
Fat
24 grams
 
Saturated Fat
9 grams
 
Carbohydrates
3 grams
 
Fiber
0 grams
 
Net Carbohydrates
3 grams
 

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