How to Make an Antipasto Platter

It's time for Halloween, dressing up in your favorite costume and having a party. And for you and your guests an antipasto will be just the thing. It's a beautiful, simple appetizer to fix and everyone can find something they like.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/4 lb thinly sliced Italian Ham
• 1/4 lb thinly sliced Genoa Salami
• 1/4 lb thinly sliced sandwich size Pepperoni
• 1 small head Iceberg Lettuce
• 1 small head Endive
• 1 lb. Cherry Tomatoes
• Radishes
• 1/2 pound Baby Carrots
• 1 1/2 cup cooked Garbanzo Beans
• 1/4 cup Anchovies with Capers
• 1 1/2 cups Ripe Olives
• 1 1/2 cups Green Olives
• 1/2 pound thinly sliced Provolone Cheese
• 1/2 pound thinly sliced Mozzarella Cheese
• 2 Tbps. Water
• 1/4 cup White Wine Vinegar
• 1 1/4 cups Olive Oil
• 1 clove Garlic, crushed
• 2 1/2 tsp. Italian Seasoning
• Salt and Pepper to taste

1. 

   To Make the Dressing: Combine all ingredients listed from the two Tbsp. water down to the salt and pepper. Place in Cover Cruet. This is to set at room temperature for at least three hours for flavors to incorporate.

2. 

   Use 1/2 of the endive leaves to line the outer edge of the platter. Shred the rest of the endive and the head of iceberg lettuce. Toss together. And spread on the bottom of the tray allowing the endive leaves to make a decorative edging.

3. 

   Take meats and cheese and roll into cornucopia shapes. Secure with decorative toothpicks and place as the next layer next to endive leaves on top of shredded lettuces.

4. 

   thinking of the circle left as a pie. Use remaining ingredients. Let each one be it's own pie slice. Serve with Dressing.

5. 

   This makes 10-12 servings.

Tips & Warnings

• You can also serve toasted baguette slices with this.