This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!

Antipasto Platter

iceberg lettuce

garlic powder

oregano

(8 ounce) bottle Italian-style salad dressing

provolone cheese

Genoa salami, thinly sliced

Capacola sausage, sliced

pepperoni sausage, sliced

prosciutto,

roast beef

mushrooms

(6 ounce) can marinated artichoke hearts

red peppers

(6 ounce) can sliced black olives

pepperoncini peppers

(5 ounce) jar sliced pimento-stuffed green olives

Gorgonzola cheese

mozzarella cheese, sliced

Parmesan cheese

Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.


Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.


Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.


Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.


Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.


I tried this exactly as the recipe calls for and ended up with soggy lettuce in between layers of meat and cheese.  The instructions for the provolone was way too much cheese and I would cut in half.  I would agree with the review with suggests simply laying all the different ingrediants side by side on a platter.  Great ingrediants, but be prepared to spend a few $$.  This is not an inexpensive recipe!  I'll try it again, and see if laying all the ingrediants side by side helps.  Nov. 2004 - Back again!  I tried this again with a few modifications and it was great.  Left out the lettuce, fresh mushrooms, green olives and gorganzola.  I was going for a very firm, compact dish and wanted to eliminate soft ingredients or anything that might be hard to cut.  I layered all the ingredients in a 13x9 dish and then place it into the freezer, just until it was very cold. (not frozen, though).  This enabled me to slice the dish into neat, bite sized squares which I then stuck a toothpick in and made an appetizer platter.  Great hit because of the small bite-sizes and all the low-carb dieters loved it!

All of my favorites on one platter! If you re having a dinner party you have to serve this as your cold appetizer!! I change one ingredient - I use fresh mozzarella balls. Also instead of layering the ingredients I arrange them side-by-side around a platter and fill in the center with the soft cheeses so that my guests may choose what they like without having to sift through all those layers. Wonderful!

I love to make Antipasto platters.  They are expensive though.  I didn't place everything that Wendy listed on mine, there was just no way I have a platter that big.  I agree with other reviewers that you shouldn't later the meat and cheese.  I will tailor my platter to the crowd I am serving too.  Some times it is just meat and cheese.  I agree to leave the dressing off the lettuce.  I do however drizzle my veggies and meat with a mixture of olive oil and oregano to add a little extra flavor since I usually don't serve dip with the platter.  I don't recommend putting the oil on the cheese though or it will get soggy.

I didn't make the platter version but instead just mixed all the ingredients and left out the lettuce. It was amazing! Despite making a large portion this dish didn't last long.

Absolutely phenomenal! I made this platter a day in advance...and it was still the hit of the party. It makes a beautiful centerpiece serving dish. As suggested in some of the other reviews I decreased provolone to one pound. I also omited mushrooms and gorgonzola cheese. I cut the platter into serving pieces before adding the "toppings" (olives artichokes etc) which seemed to work well. I also added dressing just before serving to prevent everything from getting soggy. If you need to make this a day in advance I would suggest using romaine lettuce instead of iceberg-- it would hold up a little better. I highly suggest this recipe!

I made this to bring to a New Year's Eve party and based upon previous reviews I omitted the Italian dressing so it wouldn't get soggy and layered the meats side by side. The veggies were served on a separate platter. Everyone loved it.

I brought this to a party and not one bit was left. Everyone wanted to know who made the anitpasto! One word-to-the-wise: it's very expensive--I think it cost me about 60-70 for all the ingredients. And you'd better get a patient deli-person to wait on you!

To clarify.... Remove the lettuce leaves in their entirely and layed out on the platter in a smooth layer. The larger the leaves the better. This is what keeps the serving squares together.

YUM!! It was a bit expensive to make but the taste and the compliments were well worth it! We cut the cheese and meat into cubes or strips. I would add sliced red onion and garlic croutons next time. A must for pizza or spaghetti parties. We only used about 1 lb. of parmesan cheese to top.

antipasto platter

Prep Time: 45 minutes

Total: 45 minutes

Servings: 1

Cost: $61.92 /serving

Author : WMAURO

Ingredients

Instructions

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