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Antipasto Platter Recipe

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This recipe for Antipasto Platter is from Alice's Restaurant, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
½ pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves
Directions:
Directions:
In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni.

Pour vinaigrette over mixture; toss to coat.

Refrigerate at least 30 minutes or overnight.

Arrange on a lettuce-lined platter. Serve with toothpicks.

 

 

 

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