Antipasto Assembly

Recipe Video:

Recipe Submitted in the

Description:

Courtesy of cooking with Carando and Chef Rich Camerota, 2008

Ingredients:

1 head Romaine lettuce, leaves separated
6 (4 to 8 oz. each) assorted thinly sliced Carando® Italian Deli Meat (Capicola, grande pepperoni, prosciutto, Mortadella, Genoa salami, hot Capicola)
1 lb. fresh asparagus, steamed and chilled
1 pkg. long thin Italian-style bread sticks
1/2 lb. fresh Mozzarella cheese, sliced 1/4-inch thick
1/2 lb. Provolone cheese, cut into 1/2-inch cubes
3 to 4 Roma tomatoes, sliced
1 can jumbo black olives
1 jar large green olives
1 jar stuffed Italian cherry peppers
1 jar marinated artichoke hearts
1 jar pickled Italian-style eggplant
1 jar roasted red peppers
1 bunch fresh basil, chopped
Italian salad dressing

Instructions:

Arrange lettuce leaves to cover large serving platter. Arrange Carando Deli Meats,
by variety, in different areas of the platter. Sliced deli meats can be rolled, folded
in half or folded into quarters. Wrap prosciutto around asparagus spears. Salami
or grande pepperoni can be wrapped around bread sticks. Once deli meats are arranged, place provolone cheese and vegetables in different places on platter. Alternately layer mozzarella and tomato slices in the center of platter. Top with fresh basil and drizzle with your favorite Italian dressing.
Remember, there is no right or wrong way to assemble an antipasto platter.
Use your imagination and have fun with it!

---

©Copyright 2010, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.