Giardiniera, Meats, Cheese, Olives, Breadsticks, and Smoked Almonds for Antipasto
- Level: Easy
- Yield: 10 servings with above additio
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 997
- Total Fat
- 81
- Saturated Fat
- 23
- Carbohydrates
- 27
- Dietary Fiber
- 12
- Sugar
- 3
- Protein
- 52
- Cholesterol
- 90
- Sodium
- 2820
- Total: 15 min
- Prep: 15 min
Ingredients
1 1/2 pounds giardiniera, (hot pepper salad mix,) from bulk bins of market near olives, or jarred
2 pounds aged, sharp provolone, cubed into bite size pieces
2 pounds cooked hot and sweet Italian sausages or salamis, cubed into bite size pieces
2 pounds mixed olives, from specialty olive bulk bins of market
2 packages fancy bread sticks or grissini, found near deli or near bread crumbs in market
2 (10-ounce) cans smoked almonds, available on snack aisle of market
Fresh herbs, for garnish
Directions
- On a large cutting board, arrange piles of hot pepper salad, cheese and sausages or salamis. Serve olives in a small bowl with a second bowl set out for the pits. Pile toothpicks into a shot glass and set on edge of board. Bread sticks of grissini look great in a water glass and add height to your antipasto board. Smoked almonds can be served in any barrel shaped glass; easy to pick up and spill out a few nuts into the palm of your hand. Decorate your board with bundles of any combination of fresh herbs that you have on hand.