Italian Antipasto Platter
|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.