Rustic Antipasto Platter

Author: Canadian Living

While you might think of this as adult food, the kids just dig in.

  • Portion size 12 servings

Ingredients

  • 10 oz Parmesan cheese
  • 10 oz Asiago cheese
  • 1 cup prepared antipasto
  • 8 oz thinly sliced prosciutto
  • 8 oz thinly sliced mild Genoa salami
  • 8 oz thinly sliced mortadella
  • 1 1/2 cup kalamata olive
  • 1 baguette sliced

Method

With fork, break Parmesan and Asiago cheeses into chunks.

Place antipasto in small bowl in centre of platter. Scrunch prosciutto into rosettes; arrange over one-fifth of the platter. Pile Parmesan next to prosciutto. Fold salami into loose rolls; place next to Parmesan.

Arrange Asiago next to salami. Fold mortadella into quarters; place next to Asiago. (Make-ahead: Cover and refrigerate for up to 2 hours.) Sprinkle platter with olives. Serve with sliced baguette.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 2060 mg
  • Protein 27 g
  • Calories 483.0
  • Total fat 33 g
  • Cholesterol 73 mg
  • Saturated fat 14 g
  • Total carbohydrate 21 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 50.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rustic Antipasto Platter