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Ingredients Jump to Instructions ↓

  1. 1 jar (24 ounces) pepperoncini, drained

  2. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  3. 2 cups halved fresh mushrooms

  4. 2 cups halved cherry tomatoes

  5. 1/2 pound provolone cheese, cubed

  6. 1 can (6 ounces) pitted ripe olives, drained

  7. 1 package (3-1/2 ounces) sliced pepperoni

  8. 1 bottle (8 ounces) Italian vinaigrette dressing

  9. Lettuce leaves

Instructions Jump to Ingredients ↑

  1. Antipasto Platter Recipe photo by Taste of Home In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.

  2. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.

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