Tested till perfect Rustic Antipasto Platter

Rustic Antipasto Platter

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2005

  • rating starrating starrating starrating starrating star
  • Portion size 10 to12


  • 10 oz 10ozParmesan cheese
  • 10 oz 10ozAsiago cheese
  • 1 cup 1cupprepared antipasto
  • 8 oz 8ozthinly sliced prosciutto
  • 8 oz 8ozthinly sliced mild Genoa salami
  • 8 oz 8ozthinly sliced mortadella
  • 1-1/2 cups 1-1/2cupskalamata olivekalamata olives
  • 1 1baguettebaguettes, sliced
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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 Information Per each of 12 servings: about

cal 483 pro 27g total fat 33g sat. fat 14g
carb 21g fibre 2g chol 73mg sodium 2,060mg

% RDI:

calcium 50 iron 14 vit A 9 folate 12
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