Any combination or dried Italian meats, cheeses,
olives, etc. can make a great antipasto. This is the combination we use
most. It's more like an antipasto salad.
Preparation Time: 15 minutes Serving Size:
- Romaine lettuce
- Aged Provolone
- Green Olives
- Kalamata Olives
- Marinated Artichoke Hearts
- Roasted Red Peppers
- Sun-dried Tomatoes
- Balsamic Vinaigrette
There are no hard rules for making antipasto. This can be
made either on one large platter or made in individual servings.
Wash and dry romaine lettuce. Line the platter with bite-sized
pieces of romaine. Next, arrange the meats over the lettuce. Now
add olives, artichoke hearts, roasted red peppers and sun-dried
tomatoes. Slice the aged provolone in thin strip and arrange on
platter. Top with balsamic vinaigrette and enjoy.