Mixed Antipasto
Serve this platter of Italian marinated meats, veggies, and cheese at your next party and watch it disappear!
Servings: 10
Ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 large clove garlic finely minced or grated on a micro-plane
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon Kosher salt
- ¼ cup Extra-virgin olive oil
- 3 large carrots peeled and cut diagonally into ¼-inch slices
- 2 fennel bulbs tops trimmed and cut into ¼-inch slices
- 2 jarred roasted red bell peppers drained and cut in to ½-inch slices
- 1 pound bocconcini small mozzarella balls, drained
- 10 ounces soppressata sliced in to ¼-inch slices and halved
- 2 (15 ounce) cans whole small artichokes, drained
- Crushed red pepper flakes to taste optional
- Kosher salt and freshly ground black pepper to taste
Instructions
For the Marinade
- In a small bowl, whisk together the vinegars, garlic, basil, oregano, rosemary and salt. Whisking slowly, add the oil and whisk until emulsified. Set aside.
- Bring a large saucepan full of water to a boil. Blanch the carrots and fennel until they are tender but still crisp, about 4-5 minutes. Drain and plunge into a bowl of ice cold water to stop the cooking process. Once cool, drain well.
- In a large bowl add the carrots, fennel, peppers, bocconcini, salami, artichokes, and the marinade. Mix until combined and coated. Season with crushed red pepper flakes, salt, and freshly ground black pepper. Chill in a covered container for at least 4 hours, preferably overnight. Bring to room temperature for 30 minutes before serving. Enjoy!
Nutrition
Calories: 305kcal | Carbohydrates: 7g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 39mg | Sodium: 929mg | Potassium: 383mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3168IU | Vitamin C: 10mg | Calcium: 205mg | Iron: 1mg
