Antipasto Platter


3 mediums carrots
cut into 3-inch-long sticks
2 lrgs celery stalk
cut into 3-inch-long sticks
2 mediums red bell peppers
cut into long thin strips
1 medium zucchini
cut lengthwise into eighths
then into 3-inch-long sticks
Bottled low-fat balsamic vinaigrette, as needed
cup cured black and green olives
5 ounces fresh mozzarella cheese, up to 8
or soy mozzarella
thinly sliced, (1 1/2 to 2 cups)
4 ounces firm goat cheese
chilled and thinly sliced, (optional)
1 cup drained jarred pepperoncini peppers
1 cup drained jarred roasted peppers
red and/or yellow
1 sprg fresh basil for garnish


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