"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Marinated Antipasto Platter Recipe

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This recipe for Marinated Antipasto Platter, by , is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Steenberge


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

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

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
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

Number Of Servings:
Number Of Servings:
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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