Tested till perfect Antipasto Platter
Photography by Leila Ashtari

Antipasto Platter

Scout farmer's markets for tasty offerings from local cheesemongers and butchers selling house-made salami, prosciutto, pepperoni and other dry sausages. Then add your own marinated olives for an easy dockside hors d'oeuvre platter.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2008

Recipe4 out of 5 based on 6 ratings.
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  • Portion size 6


    12 oz (375 g) sliced deli_meats and/or kielbasa sausage
    10 oz (300 g) assorted cheeses, sliced, cubed or whole
    Marinated Olives:
    1 cup (250 mL) mixed brined olives (such as Ni?se, Kalamata or green)
    1/4 tsp (1 mL) grated lemon rind
    1/4 tsp (1 mL) each dried oregano and hot_pepper flakes
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Marinated Olives: Toss olives with lemon rind, oregano and hot pepper flakes; let stand for 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Arrange deli meats and cheeses on platter; scatter with olives.

Nutritional Information Per serving: about

cal 397 pro 22g total fat 33g sat. fat 14g
carb 5g fibre 1g chol 84mg sodium 1,808mg

% RDI:

calcium 29 iron 10 vit A 13 folate 3
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