↞ recipe box start page
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.
view more member recipes
MARINATED ANTIPASTO PLATTER
view my recipes
print
save
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.
recipe comments
related member recipes
Antipasto Salad Platter
by sgre52160
Dressing 1/2 cup olive oil 1 tsp salt Dash crushed red pepper 1 clove garlic, minced 1/4 cup lemon juice 1/4 tsp pepper 1 tbsp snipped fresh basil Salad 1 tbsp salt 8 oz radiatori or othe
by sgre52160
Dressing 1/2 cup olive oil 1 tsp salt Dash crushed red pepper 1 clove garlic, minced 1/4 cup lemon juice 1/4 tsp pepper 1 tbsp snipped fresh basil Salad 1 tbsp salt 8 oz radiatori or othe
Marinated Tomato Platter
by ICOOK2
3 Tbsp olive oil 3 Tbsp white wine vinegar 1 Tbsp thinly sliced green onion or snipped chives 2 tsp honey mustard 1/4 tsp pepper 2 medium zucchini or cucumbers leaf lettuce (optional) 3 lar
by ICOOK2
3 Tbsp olive oil 3 Tbsp white wine vinegar 1 Tbsp thinly sliced green onion or snipped chives 2 tsp honey mustard 1/4 tsp pepper 2 medium zucchini or cucumbers leaf lettuce (optional) 3 lar
Cheese Platter Tip
by sgre52160
Choose cheese with contrasting flavors, texture and colors such as sharp cheddar; gouda, seeded herb or spreadable cheese with vegetables. Round out tasting experience with exotic cheese like four-pe
by sgre52160
Choose cheese with contrasting flavors, texture and colors such as sharp cheddar; gouda, seeded herb or spreadable cheese with vegetables. Round out tasting experience with exotic cheese like four-pe
Grilled Vegetable Platter
by sgre52160
1 pkg of small mixed bell peppers, washed 2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal 12 asparagus spears, washed 1 medium sweet onion, peeled, cut 1/2-inch thick 1 medium red
by sgre52160
1 pkg of small mixed bell peppers, washed 2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal 12 asparagus spears, washed 1 medium sweet onion, peeled, cut 1/2-inch thick 1 medium red
Crostini - Assorted Platter
by KitchenMagician
Makes 4 dozen. 2 baguettes olive oil assorted toppings Preheat oven to 350F. Slice bread into 1/4-inch thick rounds; brush each with olive oil and place on baking sheets. Bake at 350F for 15
by KitchenMagician
Makes 4 dozen. 2 baguettes olive oil assorted toppings Preheat oven to 350F. Slice bread into 1/4-inch thick rounds; brush each with olive oil and place on baking sheets. Bake at 350F for 15
view more member recipes