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Category: Cold
Prep Time: Cook Time: Total Time:
Marinade
1/2 cup olive or canola oil
1/2 cup white wine vinegar
2 tbsp country-style Dijon mustard
1 tbsp honey
1/8 tsp salt
1/2 tsp coarsely ground black pepper
1 tsp dried basil leaves
1 tsp dried parsley
1/4 tsp dried oregano leaves
1 tsp minced garlic
Antipasto
2 cup canned whole mushrooms, drained
1 pt. cherry tomatoes
1 med. green bell pepper, cut into 1/4 inch strips
1 (5.75-oz.) can pitted ripe colossal olives, drained
1/3 lb thinly sliced roast beef, cut into 1 inch strips, rolled up and fastened with a wooden pick
2 (6-oz.) jars marinated artichoke hearts, drained
1 (11.5-oz.) jar pepperoncini, drained
1/2 lb Provolone or Mozzarella cheese, cut into 1/2 inch cubes
1/4 lb thinly sliced salami, rolled up and fastened with wooden picks
Prepare marinade in a medium bowl by stirring together oil, vinegar, mustard, honey, salt, pepper, basil, parsley, oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat.
Cover containers and refrigerate, stirring occasionally, for a minimum of 4 hours (best if allowed to marinate overnight). To serve, drain marinade from vegetables, olives and roast beef and arrange on a lettuce-lined platter with artichokes, pepperoncini, cheese and salami.
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MARINATED ANTIPASTO PLATTER
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Category: Cold
Prep Time: Cook Time: Total Time:
Marinade
1/2 cup olive or canola oil
1/2 cup white wine vinegar
2 tbsp country-style Dijon mustard
1 tbsp honey
1/8 tsp salt
1/2 tsp coarsely ground black pepper
1 tsp dried basil leaves
1 tsp dried parsley
1/4 tsp dried oregano leaves
1 tsp minced garlic
Antipasto
2 cup canned whole mushrooms, drained
1 pt. cherry tomatoes
1 med. green bell pepper, cut into 1/4 inch strips
1 (5.75-oz.) can pitted ripe colossal olives, drained
1/3 lb thinly sliced roast beef, cut into 1 inch strips, rolled up and fastened with a wooden pick
2 (6-oz.) jars marinated artichoke hearts, drained
1 (11.5-oz.) jar pepperoncini, drained
1/2 lb Provolone or Mozzarella cheese, cut into 1/2 inch cubes
1/4 lb thinly sliced salami, rolled up and fastened with wooden picks
Prepare marinade in a medium bowl by stirring together oil, vinegar, mustard, honey, salt, pepper, basil, parsley, oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat.
Cover containers and refrigerate, stirring occasionally, for a minimum of 4 hours (best if allowed to marinate overnight). To serve, drain marinade from vegetables, olives and roast beef and arrange on a lettuce-lined platter with artichokes, pepperoncini, cheese and salami.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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