Italian Antipasto
Yields 8
Italian Antipasto. Learn how to make our Italian Antipasto Recipe Today. Makes a great appetizer or snack.
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Prep Time
15 min
Total Time
8 hr 15 min
Prep Time
15 min
Total Time
8 hr 15 min
  1. 4 ounces Italian salami
  2. 4 ounces prosciutto
  3. 1 container artichoke hearts in olive oil, drained
  4. ½ cup black olives
  5. ½ cup green olives
  6. 1 cup cherry tomatoes, halved
  7. 8 ounces mozzarella balls, halved
  8. 6 ounces provolone, cubed
  9. 2 pieces ciabatta or 1 baguette, sliced
  10. 2 cloves garlic, finely chopped
  1. 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.
  1. 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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