How To Make Colorful Antipasto Platter for a Crowd
Grab a bite of this colorful antipasto platter made of a variety of savory selections like gourmet meat, cheeses, olive, fruits, and beans.
Serves:
Ingredients
- 1canchickpeas,rinsed and drained
- 1jarpitted olives,such as Castelvetrano, drained
- 1jarSun-Dried Tomatoes,drained
- 1jarArtichoke Halves,grilled
- 1feta,wedge crumbled
- 1parmesan,wedge, or mozzarella, etc
- 1linkSopressata,or Salami, sliced or diced
- extra virgin olive oil
- balsamic glaze
- favorite dressings,for serving
- 1bagbaby greens,such as arugula or mixed greens
- tomatoes,fresh, sliced
- cucumbers,diced
Instructions
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Start with a very large platter.
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Pick up some salad greens, such as baby arugula, and some tomatoes and fresh cucumbers.
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Arrange the greens in the center of the platter.
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Cut up the vegetables and cheese, and slice the sopressata.
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Arrange them around the arugula, keeping them all separate.
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Open the chickpeas, olives, sundried tomatoes and artichokes and drain, arrange them on the platter.
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Set out olive oil, balsamic glaze and your favorite dressings.
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Set out some serving spoons or tongs and let everyone help themselves.
Nutrition
- Calories: 220.26kcal
- Fat: 10.33g
- Saturated Fat: 2.82g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.75g
- Polyunsaturated Fat: 1.48g
- Carbohydrates: 23.46g
- Fiber: 7.27g
- Sugar: 4.33g
- Protein: 10.45g
- Cholesterol: 11.02mg
- Sodium: 544.33mg
- Calcium: 174.40mg
- Potassium: 271.04mg
- Iron: 2.29mg
- Vitamin A: 216.55µg
- Vitamin C: 6.21mg
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