Antipasto Platter with Vinaigrette

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Ingredients

  • 1 package romaine lettuce
  • 1/2 pound Parmigiano-Reggiano cheese, cut into chunks
  • 1/2 pound sharp Provolone cheese, cut into chunks
  • 2 small jars of marinated artichokes hearts
  • 1 jar roasted red peppers
  • 1/2 jar small whole pepperoncini
  • 1 stick pepperoni, sliced
  • 1 stick dried salami, sliced
  • 1 stick dried soppressata salami, sliced
  • Variety of marinated olives:
  • 1 1/2 cups Sicilian green olives
  • 1 1/2 cups Kalamata olives
  • 1 1/2 cups feta stuffed green olives
  • 1 container of cherry tomatoes, halved
  • 1 small package baby carrots
  • 1 package celery hearts, sliced in thirds
  • 1 package fresh mushrooms, sliced in half
  • 1 loaf ciabatta bread, sliced

Directions

  1. The platter can be prepared a couple of hours before serving. Line a large platter with the lettuce leaves. Place the bowl of vinaigrette in the middle. Arrange the rest of the ingredients on the platter.
  2. Additional suggestions: prosciutto, regular salami, capicola, fresh mozzarella, asiago cheese, fontina cheese, anchovy fillets, eggplant spread (caponata)
  3. Vinaigrette: In a small bowl, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar, 2 cloves of garlic, minced and 1 teaspoon dried oregano leaves. Use to drizzle over vegetables or as dipping oil for the bread.

https://www.cutco.com/learn/new-years-antipasto-platter