This is a beautiful appetizer that feeds a crowd and never fails to impress! And with all the cheese, meat and veggies, it’s a real crowd pleaser too.
Really, this is more of an idea than a recipe, so feel free to make substitutions and omissions to suit your tastes.
When I include mushrooms, I like to marinate them in some Italian dressing for a for a few hours first. This can get a bit pricey with all that meat and cheese, so I usually make it for special occasions and holidays.
I really love that this antipasto platter has something for everyone. Just serve with some crackers and slices of crusty baguette and you really can’t go wrong with this beautiful appetizer.
- 1 head Romaine lettuce
- 2 teaspoons garlic salt
- 2 teaspoons dried oregano
- 1 (8 oz.) bottle Italian-style salad dressing
- 1/2 pound thinly sliced cooked ham
- 1/2 pound sliced pepperoni
- 1/2 pound sliced salami
- 1/2 pound cheddar cheese, cubed
- 1/2 pound mozzarella cheese, cubed
- 1/2 pound pepper jack cheese, cubed
- 1 cup fresh mushrooms
- 1 cup whole pepperoncini peppers
- 1 cup whole black olives
- 1 cup cherry tomatoes
- Wash and dry lettuce and arrange on a large platter.
- Sprinkle with 1 teaspoon each of garlic salt, dried oregano and about 1/4 cup of Italian dressing.
- Roll up ham, pepperoni and salami and arrange around outside edge of platter.
- Fill center of platter with cubed cheeses, mushrooms, olives, tomatoes and pepperoncini peppers.
- Sprinkle with remaining garlic salt, oregano and desired amount of Italian dressing. Serve with Italian bread or crackers.
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Who Dished It Up First: Antipasto in Italian means “before the meal.” This is the original Italian appetizer.