Antipasto Platter
43 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 397 |
| pro | 22 g |
| total fat | 33 g |
| sat. fat | 14 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 1,808 mg |
| % RDI: | - |
| calcium | 29 |
| iron | 10 |
| vit A | 13 |
| folate | 3 |
- Portion size: 6
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.
Ingredients
-
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
Preparation
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.
Source : Canadian Living Magazine: July 2008
