Antipasto Platter


  • 1 pound fresh smoked or plain fresh mozzarella
  • 1/2 pound deli sliced sweet sopressata
  • 1/2 pound deli sliced hot sopressata
  • 1/2 pound deli sliced Genoa salami
  • 1 pound sharp provolone
  • 2 cups good quality large olives, available in bulk bins near deli
  • 2 cups giardiniera hot pickled vegetable salad, drained
  • 2 cups marinated artichoke hearts
  • 1 (16-ounce) jar roasted red peppers, drained and cut into pieces


Food Network Invites You To Try This Antipasto Platter Recipe From Rachael Ray.

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