Marinated Antipasto Platter

Enjoy a before-the-meal dish, authentic Italian-style.

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  • prep time 25 min
  • total time 12 hr 25 min
  • ingredients 12
  • servings 24
 

Ingredients

Marinade

1/4
cup red wine vinegar
2
tablespoons orange juice
1
teaspoon grated orange peel
1
teaspoon dried rosemary leaves
1
teaspoon dried tarragon leaves
1/4
cup olive oil

Antipasto

2
cups assorted olives, drained
1
(6-oz.) jar Green Giant™ Whole Mushrooms, drained
1
(8-oz.) block whole milk mozzarella cheese, cut into 1/2-inch cubes
1/2
lb. sliced hard salami (about 1/8 inch thick)
Cocktail toothpicks
Lemon leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
  • 2 When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
  • 3 Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.
  • 1 In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
  • 2 When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
  • 3 Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/24 of Recipe
Calories
120
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
500mg
500%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
8%;
Iron
2%;
Exchanges:
1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.