Rustic Antipasto Platter
While you might think of this as adult food, the kids just dig in.
Servings: 10 to12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 483 |
| pro | 27 g |
| total fat | 33 g |
| sat. fat | 14 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 73 mg |
| sodium | 2.060 mg |
| % RDI: | - |
| calcium | 50% |
| iron | 14% |
| vit A | 9% |
| folate | 12% |
-
10 oz (300 g) Parmesan cheese
10 oz (300 g) Asiago cheese
1 cup (250 mL) prepared antipasto dip
8 oz (250 g) thinly sliced prosciutto
8 oz (250 g) thinly sliced mild Genoa salami
8 oz (250 g) thinly sliced mortadella
1-1/2 cups (375 mL) Kalamata olives
1 baguette, sliced
Preparation:
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.
Source
Canadian Living Magazine: April 2005
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