Antipasto Appetizer

In honor of our first anniversary in our house, we had some great friends and family over for appetizers and cocktails, with a few desserts thrown in. Several people had offered to bring a dish and it turned into a decadent pot luck. My favorite kind of party!

My contributions were all those meatballs I had made - Italian turkey with sauce and Swedish - and this super-simple, quick-to-disappear antipasto platter.

Using the original recipe for inspiration, I put together all the things I love about an antipasto. You can add just about anything and everything that sounds good to you - or that you have in the fridge. Here's what I used...

Ingredients:

• 1 jar marinated artichokes, including marinade
• 1 jar green olives with pimentos, drained and rinsed
• 1 can sliced hearts of palm, drained and rinsed
• 1 can "baby" corn, drained, rinsed and halved
• 1 medium sized jar roasted red peppers, drained and chopped
• 1 container grape tomatoes
• 1 small package button mushrooms, quartered
• 1 small container bocconcini (small balls of mozzarella)
• 1 block of Colby Jack cheese, diced
• 1 hard salami, diced
• 1 packet of Good Seasons garlic & herb salad dressing, prepared according to package directions

Method:

1. About three hours prior to serving, combine all ingredients in a container large enough for them to be tossed freely.
2. Cover container and gently rotate until all ingredients are coated in the dressing.
3. Refrigerate, rotating occasionally, for three hours.
4. To serve, transfer antipasto to a platter with a slotted spoon. Spear several pieces of antipasto with toothpicks and provide additional toothpicks for serving.

Source: The Flirty Guide