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Weeknight Antipasto Plate

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  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 2
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Arrange ham, salami, veggies, fruits and cheese on your antipasto plate; and serve with bread for a hearty Italian dinner - ready in 25 minutes.
Updated Feb 7, 2011
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Ingredients

  • 2 oz. mozzarella cheese, cubed (1/2 cup)
  • 1/2 cup mixed Greek olives
  • 4 pepperoncini chile peppers
  • 1/2 cup cucumber strips (2 inches long)
  • 1 small tomato, cut into wedges
  • 2 oz. sliced hard salami, rolled
  • 1/4 lb. sliced Virginia or Smithfield ham, rolled
  • 1/4 cantaloupe, rind removed, seeded and cut into wedges
  • 1/4 cup purchased zesty Italian salad dressing
  • 6 (1/2-inch-thick) slices baguette-style French bread

Steps

  • 1
    Arrange all ingredients except salad dressing and bread on large plate or small platter.
  • 2
    Drizzle with salad dressing. Serve with bread.

Tips from the Pillsbury Kitchens

  • tip 1
    Antipasto is Italian for "before the meal." Typically, antipasto consists of hot or cold hors d'oeuvres such as olives, marinated vegetables, cheese, smoked meats and fish.
  • tip 2
    This recipe provides a great opportunity to delve into your refrigerator cache and be creative. use pickles, cheese and olives - don't forget leftover meats.
  • tip 3
    Arrange ingredients on a plate; cover and refrigerate them up to four hours. Drizzle the ingredients with dressing just before serving.
  • tip 4
    Use fresh mozzarella and garnish the plate with fresh herbs.

Nutrition Information

690 Calories, 41g Total Fat, 32g Protein, 47g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
370
Total Fat
41g
63%
Saturated Fat
9g
45%
Cholesterol
65mg
22%
Sodium
3270mg
136%
Total Carbohydrate
47g
16%
Dietary Fiber
4g
16%
Sugars
11g
Protein
32g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
60%
60%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 3 1/2 Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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