Antipasto PlatterAntipasto PlatterAntipasto Platter
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 (8 ounce) package sliced pepperoni
- 1 (8 ounce) package sliced Genoa salami
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
- 3 ounces feta cheese, crumbled
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Steps
- In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning and red pepper flakes; season with salt and pepper to taste.
- Spread the pepperoni, salami, artichoke hearts, olives and sun-dried tomatoes in a single layer on a large serving plate.
- Drizzle the olive oil mixture over the antipasto platter.
- Sprinkle with feta cheese.
- Serve immediately.
Tags
Appetizer
Italian
Finger Food
Easy
Quick
Healthy
Vegetarian
Gluten-Free
Low-Carb
Protein
Copyright 2023 Ben Bergstein