Antipasto
Olives
Small peppers
Marinated carrots
Marinated mushrooms
Marinated artichoke hearts
Cheeses (provolone or mozzarella
are good choices)
Italian or other thinly-sliced ham
Pepperoni
Salami
Cherry tomatoes
Others of your choice
Italian dressing or olive oil, balsamic
vinegar and spices for marinade
Lettuce leaves
Most of the marinated veggies can be
found on a grocery store shelf, but if you
make your own marinade, let veggies
marinate for at least 24-48 hours. Spread
the lettuce leaves on a platter and arrange
items attractively. Creativity and artistry
enhance antipasto, so make a small cornet
out of a square of ham and put an olive
inside, or put a spicy cheese spread between
very thin ham slices.
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