Name: Colorful Antipasto Platter for a Crowd
Prep time: 10 min
Yield: 5
Ingredients: 1 can chickpeas; 1 jar pitted olives; 1 jar sun-dried tomatoes; 1 jar Artichoke Halves; 1 feta; 1 parmesan; 1 link sopressata; extra virgin olive oil; balsamic glaze; favorite dressings; 1 bag baby greens; tomatoes; cucumbers

Colorful Antipasto Platter for a Crowd

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.

Preparation: 10 minutes

Cooking:

Total: 10 minutes

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

Start with a very large platter.
Pick up some salad greens, such as baby arugula, and some tomatoes and fresh cucumbers.
Arrange the greens in the center of the platter.
Cut up the vegetables and cheese, and slice the sopressata.
Arrange them around the arugula, keeping them all separate.
Open the chickpeas, olives, sundried tomatoes and artichokes and drain, arrange them on the platter.
Set out olive oil, balsamic glaze and your favorite dressings.
Set out some serving spoons or tongs and let everyone help themselves.