Rustic Antipasto Platter
43 people added this to their Recipe Box
This recipe makes 12 servings
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 |
- Portion size: 10 to12
While you might think of this as adult food, the kids just dig in.
Ingredients
- 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
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
