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Antipasto Platter
Ingredients:

1 (16 ounce) jar pepperoncini peppers, drained
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed
2 cups fresh mushrooms, halved
2 cups cherry tomatoes, halved
12 lb provolone cheese, cubed
1 (6 ounce) canpitted olives, drained
12 lb genoa salami, cubed
8 ounces Italian vinaigrette dressing

Instruction:

In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and salami. Pour vinaigrette over mixture just to coat, toss gently. Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-line platter. Serve with toothpicks.

Source: www.food.com