Antipasto

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 10

I usually like to bring something different to parties. This is a great alternative to the usual salads and such. With all the summer parties and BBQ starting how about something different to bring when you have to bring a dish.

Ingredients:

oil-cured olives or greek olive, reserve juice

2 (10 ounce) jars artichoke hearts, reserve juice

cherries or grape tomatoes

8 ounces salami, cut into 1 inch cubes

4 ounces provolone cheese, cut into 2 inch sticks

jarred giardiniera, reserve juice

pepperoncini pepper

4 ounces prosciutto or 4 ounces cooked ham

3 tablespoons lemon juice

2 tablespoons chopped fresh parsley

salt and pepper

1/4 teaspoon oregano

1/2 cup olive oil

2 peeled chopped garlic cloves

8 ounces fresh mushrooms

4 ounces mozzarella cheese, marinated-cut into 1/2 inch cubes

4 teaspoons red wine vinegar

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

salt and pepper

1/4 cup olive oil

Directions:

1. Take some good cantalope, peel and cut into serving sized pieces; wrap some prosciutto around it.
2. Secure with a toothpick and you are done.
3. This is very hot right now and it's so easy.
4. Prosicutto is easy to find in the deli section.
5. Have it cut thin of course.
6. Another idea is Antipasto.
7. Each item can be places in plastic containers or bags to transport it and then assemble at the party.
8. This should serve 6 to 8 people.
9. You could also add parmesan cheese and some crusty bread to sop up the dressing.
10. Now that's really Italian!
11. Combine all the reserved juices with some wine vinegar (use as much or as little as you like).
12. Add some chopped parsley, fresh basil and oregano.
13. Reserve this mixture to dress your antipasto.
14. Arrange all the items on a large platter and top with the dressing using as much as you need.
15. Marinated Mushrooms-Combine the ingredients except for the mushrooms and mix well.
16. Add mushrooms and marinate for at least 4 hours.
17. Drain but reserve the dressing for use with a regular salad.
18. MARINATED MOZZERALLA CHEESE-Cut cheese into cubes.
19. Combine the vinegar oil and seasonings.
20. Add cheese to dressing and marinate for at least 2 hours.
21. Drain but reserve the dressing for use with a regular salad.
22. You can also use this dressing to marinate your cherry tomatoes.

By RecipeOfHealth.com