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Antipasto Platter


4 tsp red wine vinegar
½ tsp dried basil leaves
½ tsp dried oregano leaves
Generous dash black pepper
¼ cup extra virgin olive oil
4 ounces mozzarella cheese, cubed
4 ounces prosciutto or cooked ham, thinly sliced
4 ounces provolone cheese, cut into 2-inch sticks
8 ounces hard salami, thinly sliced
1 (16 oz) jar Jake & Amos Marinated Mushrooms, drained
1 (16 oz) jar Jake & Amos Sweet and Hot Pepper Strips, drained
2 (6 oz) jars marinated artichoke hearts, drained
1 (6 oz) can pitted black olives, drained


Combine vinegar, basil, oregano and black pepper in a small bowl. Add oil and whisk. Add mozzarella cubes and toss until well coated. Cover and refrigerate for at least 2 hours. Drain marinade into a separate bowl. Wrap prosciutto slices around provolone sticks. Roll up remaining prosciutto separately. Arrange marinated mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, salami, marinated mushrooms, pepper strips, artichoke hearts, and olives on a large platter. Drizzle reserved marinade over peppers, artichoke hearts and olives. Serve on a bed of lettuce if desired.

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