Antipasto Platter

Photo: psfreeman

This dish is such a refreshing change from the usual chips and dip. From Teri Lindquist: Gurnee, Illinois. Makes 14 to 16 servings. Recipe published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002.

Yield: 14 servings
Community Recipe from

Recipe Time

Prep Time:
Chill: 30 Minutes


  • 1 jar(s) (24 ounces) pepperoncinis, drained
  • 1 can(s) (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cup(s) halved fresh mushrooms
  • 2 cup(s) halved cherry tomatoes
  • 1/2 pound(s) provolone cheese, cubed
  • 1 can(s) (6 ounces) pitted ripe olives, drained
  • 1 package(s) (3-1/2 ounces) sliced pepperoni
  • 1 bottle(s) (8 ounces) Italian vinaigrette dressing
  • Lettuce leaves


  1. • In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
  2. • Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.
September 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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