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Marinated Antipasto Platter Recipe

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This recipe for Marinated Antipasto Platter is from The Secret Recipes of the Steenberge Sisterhood, 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:  
MARINADE:
1/4 c. red wine vinegar
2 Tbs. orange juice
1 tsp. grated orange peel
1 tsp. dried rosemary leaves
1 tsp. dried tarragon leaves
1/4 c. olive oil

ANTIPASTO:
2 c. assorted olives, drained
1 (6 oz.) jar whole mushrooms, drained
1 (8 oz.) block mozzarella cheese, cut into 1/2" cubes
1/2 lb. hard sliced salami
artichoke hearts
roasted red peppers, sliced
Directions:
Directions:
1. In nonmetal bowl, combine all marinade
ingredients, except oil; mix well.
2. Slowly add oil, beating with whisk until
marinade is thick and well blended.
3. In plastic bag, combine olives, mushrooms and
cheese. Add marinade; cover and refrigerate 12
hours.
4. Cut salami in half; roll into cone shapes; hold
with toothpicks.
5. Drain marinated olives, mushrooms and
cheese, reserving marinade. Drizzle 1-2 Tbs.
marinade over salami.
6. Add artichokes and roasted red peppers, as
desired.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
25 min., chill 24 hrs.
Personal Notes:
Personal Notes:
I tried this for the first time for Thanksgiving 2006 at our Deep Creek house. It was a hit ... something on the platter that everyone loved. Kelly ate ALL the olives!!

 

 

 

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