Art_Of_Entertaining_2016

Christmas Eve
Antipasto Platter
This platter can be found in most of our family holiday dinners! I leave it out as an appetizer and what ever is left over goes into a smaller
platter and served at dinner! There is normally nothing left over as most of my family will plop the meats into their green salad.
Ingredients
• 1/4 pound of each:
o Hard salami (sliced in half)
o Prosciutto (rolled tightly)
o Mortadella (sliced in half and rolled
o Capicolla (hot or sweet)
o Pepperoni
• 3 1/4-inch slices of provolone, cubed
• 2 large mozzarella balls, chopped into bite-size pieces (or get a small container of the small balls)
• 1 can Italian anchovy filets, drained
• 3 hard-boiled eggs
• 1 roasted red pepper or 3 slices out of a jar (patted dry)
• 2 stalks celery, cut into small pieces
• 1 small jar marinated mushrooms, drained
• 1 jar marinated artichoke hearts, drained
• Small container of pepperoncini peppers (or any favorite peppers, or stuffed peppers)
Directions
1 Arrange the meats in rolls onto a large serving platter.
2 My suggestion: Mortadella first around the entire platter, then a row of rolled prosciutto, then a row of salami (fit some in between the
prosciutto), then a row of capicolla, then pepperoni.
3 The next row is a mix of the provolone cubes and mozzarella ball. Arrange the celery, mushrooms, artichoke hearts, and peppers in small
piles in the center of the plate.
4 Spread the anchovies on top. Slice the eggs into quarters and fit them in the edges between the cheeses and the middle mixture.
5 This can be made the morning before your guests arrive.
88 www.CindysTable.com © Cindy’s Table