Antipasto Platter.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 cup olive oil
- pinch of crushed red pepper flakes
- crushed red pepper flakes to taste
- 4 ounces goat cheese
- 6 cloves garlic peeled
- 15-18 sweet cherry peppers
- 1 pound assorted thinly sliced deli meats (i use prosciutt
- 1 jar marinated artichokes
- 1 jar roasted red bell peppers
- 1 jar oil packed sun-dried tomatoes or sun-dried tomato
- 8 ounces fresh mozzarella or buffalo mozzarella rolled in fresh herbs
- marinated feta (recipe follows)
- marinated olives (recipe follows)
- 1 cup homemade or store bought hummus + olive oil for dr
- fresh basil + radishes + cherry tomatoes (or other
- apricots + strawberries + fig jam + honey (or othe
- fresh pita + pita chips + bread sticks (or other b
- 6 ounces block feta cut into 1/2 inch cubes
- 1/4 cup fresh herbs (i like thyme basil, oregano)
- olive oil enough to cover the cheese
- 2 cups mixed olives (i used kalamata and green olives)
- Carbohydrate 2.78548894337 g
- Cholesterol 11.1980616245 mg
- Fat 7.6399988508204 g
- Fiber 0.911250013113022 g
- Protein 3.72521354249 g
- Saturated Fat 3.3993115368983 g
- Serving Size 1 1 Serving (142g)
- Sodium 88.490021982586 mg
- Sugar 1.87423893025698 g
- Trans Fat 0.340695484618454 g
- Calories 92 calories
Instructions Take the sweet cherry peppers and gently stuff them with the goat cheese. Arrange all the ingredients on a large platter or wood cutting board. Drizzle a little olive oil over the hummus. Serve with assorted breads and crackers so people can mix and match their bites depending in their tastes. !Marinated Feta Add the cubed feta, herbs and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish. !Marinated Olives Add the olive oil and garlic to a small saucepan and set over medium low heat. Bring the oil to a simmer and then reduce the heat to LOW. Simmer, for 10 minutes, stirring occasionally until fragrant. Remove from the heat, stir in olives. Add crushed red pepper to taste. Can be served warm or chilled. Olives can be stored in a glass jar in the fridge for up to 1 week.
