Antipasto Platter

Recipe Ingredients

1 lb	454g / 16oz	Fresh smoked or plain mozzarella
1/2 lb	227g / 8oz	Deli-sliced sweet sopressata
1/2 lb	227g / 8oz	Deli-sliced hot sopressata
1/2 lb	227g / 8oz	Deli-sliced Genoa salami
1 lb	454g / 16oz	Sharp provolone
2 cups	474ml	Good-quality large olives
		= (available in bulk bins near deli)
2 cups	474ml	Giardiniera hot pickled vegetable salad - drained
2 cups	474ml	Marinated artichoke hearts
1		Roasted red peppers - (16 oz) - drained, and
		Cut into pieces

Recipe Instructions

Arrange meats and cheeses on cutting board. Pile olives, giardiniera, artichokes and red peppers into small bowls and set along edge of board or serving tray. Place knives near cheeses and seafood forks in olives and veggies to serve. Place an extra ramekin out to collect pits from olives.

This recipe yields 6 to 8 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E42) - from the TV FOOD NETWORK

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