- 4 ounces Italian salami
- 4 ounces prosciutto
- 1 container artichoke hearts in olive oil, drained
- ½ cup black olives
- ½ cup green olives
- 1 cup cherry tomatoes, halved
- 8 ounces mozzarella balls, halved
- 6 ounces provolone, cubed
- 2 pieces ciabatta or 1 baguette, sliced
- 2 cloves garlic, finely chopped
- Arrange all ingredients closely together in a large oval platter, with bread slices in the middle. Combine olive oil from artichoke container with garlic and drizzle a few tablespoons over antipasti. Chill at least 8 hours or overnight until flavors are enhanced. Serve immediately.
- You may also combine the first 8 ingredients, except bread slices in a covered container. Toss with ¾ of the olive oil-garlic dressing and chill overnight. To serve, drain and arrange each food item piles on serving platter, with ciabatta or baguette at the center. Drizzle all over with remaining dressing.
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Tagged with: antipasto • antipasto recipes • appetizer • appetizer recipes • appetizers • Italian Antipasto • Italian Antipasto Recipe • Italian cuisine • Recipes • Salad • Snack • snack recipes • snacks • snacks and appetizers
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