Classic Antipasto Platter
Why I Love This Recipe
Ingredients You'll Need
1 pound fresh part-skim mozzarella cheese, sliced
1 jar (16 ounces) pickled pepper rings, drained
1 jar (10 ounces) colossal Sicilian olives, drained
4 large tomatoes, cut into wedges
6 hard-cooked eggs, sliced
1 medium cucumber, sliced
1 medium sweet red pepper, julienned
1 can (3-3/4 ounces) sardines, drained
1 can (2 ounces) anchovy fillets, drained
1/4 cup olive oil
1 teaspoon grated Parmesan cheese
1 teaspoon minced fresh oregano
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
On a large serving platter, arrange the first nine ingredients. In a small bowl, whisk the oil, Parmesan cheese, oregano, salt and pepper; drizzle over antipasto. Yield: 14-16 servings.
