Antipasto Platter

Antipasto Platter

An Italian favorite! A lively lemon-and-oil mixture lightly dresses an assortment of meats, olives and vegetables.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

24

servings

12
slices prosciutto or thinly sliced fully cooked ham (about 6 oz), cut in half
12
slices provolone cheese (about 3/4 lb), cut in half
24
thin slices Genoa salami (about 3/4 lb)
24
marinated mushrooms
24
marinated artichoke hearts
24
kalamata olives, pitted
1/3
cup olive or vegetable oil
1/4
cup lemon juice
1
tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves
12
slices hard-crusted round Italian bread or 24 slices French bread (1/2 inch thick)
  1. On large platter, arrange all ingredients except oil, lemon juice, oregano and bread.
  2. In small bowl, mix oil, lemon juice and oregano. Drizzle over meats, cheese and vegetables.
  3. If using Italian bread, cut each slice in half. On large plate, arrange bread. Serve with meats, cheese and vegetables.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Cut the bread into cubes and thread with the other ingredients onto skewers. Stand the skewers up in a pitcher or clean vase to add height and drama to a buffet.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 610mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.