<span style="font-weight: 400;">A bold and effortless mix of savory meats, tangy cheese and crisp vegetables, this antipasto platter is the ultimate go-to for an easy and crowd-pleasing appetizer.</span>

Antipasto Platter

(24 ounces) pepperoncini, drained

(15 ounces) garbanzo beans

mushrooms

cherry tomatoes

provolone cheese, cubed

(6 ounces) pitted ripe olives, drained

(3-1/2 ounces) sliced pepperoni

(8 ounces) Italian vinaigrette dressing

Lettuce leaves

Prepare the antipasto mixture

In a large mixing bowl, combine the drained pepperoncini, rinsed garbanzo beans, halved fresh mushrooms, halved cherry tomatoes, cubed provolone cheese, drained ripe olives and sliced pepperoni. Pour the Italian vinaigrette dressing over the mixture. Toss everything together gently, making sure each ingredient is evenly coated with the dressing.

Refrigerate and serve

Cover the bowl with plastic wrap or beeswax wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. When ready to serve, arrange the antipasto mixture on a lettuce-lined platter. Serve with toothpicks for easy snacking.

This is a keeper. Is wonderful as the recipe is written and easy to throw together. Took this to a friend's house and everyone loved it. It could easily be varied if you don't have or can't find certain ingredients.

<p>I was hungry for lasagne and had company, so I needed an antipasto platter to snack on while the lasagne cooked. I used white kidney beans marinated in good Italian dressing, pepperoni slices, provolone cheese slices, red grapes, good black olives, thick sliced white mushrooms, and thinly sliced pepperoncini. Served a couple of varieties of crackers. I forgot to add nuts.We all liked the plate of goodies. I did not use lettuce or dressing on anything except the beans. Will make again.</p>

Perfect as written and easy to customize to your taste.  I make for large groups as there are several lactose intolerant people where creamy dairy dips just won't do.  Sometimes I just make a small platter to keep in the fridge just to snack on.

Simple to prepare & delish! You can alter the ingredients to your liking.  I used the leftovers on Day 2, tossing with fresh greens for a quick salad!

Simple and tasty.  Made it exactly per the recipe, but also added salami.  I think next time I would also add cooked cheese tortellini.

We have made his the last several Christmas Eves for an appetizer- It is make ahead easy to serve looks pretty and leftovers are even better!

I made this for our super bowl party and everyone loved it.  Now making for a wedding reception.  Love it!!!

I made this for a Christmas appetizer and I got rave reviews!  I also added some Italian meats.

This was awesome. It was super easy and very colorful. I made it for a party of 16 and it was gone! I did use chunk salami and castelvetrano olives also made my own dressing with olive oil, white wine vinegar, parsley , oregano and garlic. Highly recommend!

Delicious and simple to assemble. Lots of great suggestions in the reviews;  I took the suggestion to add some cheese tortellini  and it was a great addition to the platter. I used Dellalo Sweet Italian dressing. Everyone loved it.

I love antipasto but I would add some prosciutto, hard salami, pancetta, or some ham.  Personally, I like this dish without any meat at all.   A variety of cheeses like provolone, fresh mozzarella, other fresh cheese  like feta,  pepperoncini, marinated artichokes, sun dried tomatoes and a wide variety of olives like Greek and green olives like Castelveltrano would be welcome additions.  Castelveltrano olives are lower in sodium and have a delicious mild flavor.  I have not been able to find them pitted at my store so you may have to pit them.Also, I use the marinade from the artichokes as a dressing. :  )

This was terrific!  I didn't have garbanzo beans, so I left them out, but I did add artichoke hearts.  Everyone loved it!

I made this for our family Christmas Eve gathering at my home, and it was a big hit.  I had forgotten to buy the cherry tomatoes, but had some sweet red peppers, which I sliced and added for color.  It's so simple to put together and it's a beautiful dish, especially when served on the bed of curly lettuce leaves!  I'll definitely be making this again!

I made this last night for a party and it was a big hit! I used the whole 8 oz package of whole mushrooms cut in half, both green and black olives, the cooked cheese tortellini as someone had suggested, a ball of provolone cubed, and a half stick of pepperoni sliced in thick slices and then in half. Fabulous!

This is a great recipe, it's so easy to vary the ingredients to your peronal liking. I eliminated the garbanzo beans and added salami.  Replaced the pitted ripe olives with blue cheese stuffed green olives and kalamata olives.  Used whole grape tomatoes instead of the cherry tomatoes.  I let this marinate for a few hours, the mushrooms especially were vary tasty.

Excellent, tasty and very easy!!  My family LOVED it!

Love this recipe.  So easy to make and everyone thought it tasted great!

Beautiful and delicious!  I love recipes that can be enjoyed by vegetarians too (I'm one myself) and this is perfect---everyone can just spear up what they want!

I have taken this dish to several potlucks and always receive good reviews. Brenda

Loved the concept. Used ths at Christmas as appetizer. I added 1/2 pkg little smokies and 5 oz of 3 different kinds of cheese and large green olives stuffed with akmonds. What a hit.  Nothing left. Thank You for the idea!

I love to add other Italian meats as well. We add several different kinds of salami and prosciutto and ham and roast beef and turkey. We also marinate our mushrooms and artichoke hearts and add several kinds of cheeses. I also make a plate of thinly pounded chicken cutlets. It's always a hit. We have it as a precursor to a dinner of Lasagna and meatballs and braccioles and crusty bread.

Made this the first time for our Christmas dinner.  Everyone loved it.  Have made it several times since.  Including our family reunion this last week.  It was gone in no time.  I do add 1 package of "fresh" chicken & prosciutto tortellini's that has been cooked, mozzarella pearls and several types of Italian meats.   The garbanzo beans, for me, doesn't add anything to it, but it's a good filler.   The original recipe is very good, but my additions are what my family feels takes it up a notch.

Loved it!  Very simple and made a beautiful presentation on our New Years buffet.  I think next time I'd rather have tortellini as others suggested and maybe leave out the garbanzo beans.

https://cdn.jwplayer.com/videos/4DHbju4i-Uot7Fvi8.mp4

Check out this video for how to make an Antipasto Platter

antipasto platter

Prep Time: 10 minutes

Total: 10 minutes

Servings: 9.5

Author : Joy Manning

Ingredients

Instructions

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