Italian Antipasto Platter
Ingredients
| 1 16 oz jar of peperoncini peppers, drained and sliced | ||
| 32 oz (2 16 oz jars) roasted red peppers, drained | ||
| 1 lb pepperoni sausage, cubed | ||
| 1 lb provolone cheese, cubed | ||
| 1/2 lb Swiss cheese, cubed | ||
| 1/2 lb sharp cheddar cheese | ||
| 1 (6 oz) can of mushrooms, drained | ||
| 4 cloves garlic, minced | ||
| 4 and 1/2 tbs of oregano | ||
| 1 cup canola oil | ||
| 1/4 cup extra virgin olive oil | ||
| juice from 1 lemon | ||
| kosher salt and fresh cracked black pepper to taste |
The wonderful about this recipe is that you can pick and choose the cured meats, cheeses and other ingredients that you would like to serve.
- Pace all ingredients artfully on a platter except, for the canola oil, olive and, lemon juice.
- In bowl mix together the canola oil, olive oil, lemon juice and oregano. Mix well.
- Pour dressing over the ingredients and season with salt and pepper.
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