The Perfect Antipasto Platter

Scout farmer’s markets for tasty offerings from local cheesemongers and butchers selling house

Made salami, prosciutto, pepperoni and other dry sausages. Then add your own marinated olives for an easy dockside hors d’oeuvre platter.



12 oz (375 g) sliced deli meats and/or kielbasa sausage
10 oz (300 g) assorted cheeses, sliced, cubed or whole

Marinated Olives:
1 cup (250 mL) mixed brined olives
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) each dried oregano and hot pepper flakes


Marinated Olives: Toss olives with lemon rind, oregano and hot pepper flakes; let stand for 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Arrange deli meats and cheeses on platter; scatter with olives.

Servings: 6



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