Carando Antipasto Platter

Ingredients

• 1 head Romaine lettuce, leaves separated
• 6 (4 to 8 oz. EACH) assorted thinly sliced Italian Deli Meats, (capicola, pepperoni, prosciutto, mortadella, genoa salami, hot capicola...)
• 1 lb. fresh asparagus, steamed and chilled
• 1 pkg. long thin Italian-style breadsticks
• 1/2 lb. fresh mozzarella cheese, sliced 1/4-inch thick
• 1/2 lb. provolone cheese, cut into 1/2-inch cubes
• 3 to 4 Roma tomato, sliced
• 1 can jumbo ripe olives
• 1 jar large green olives
• 1 jar stuffed Italian cherry peppers
• 1 jar marinated artichoke hearts
• 1 jar pickled Italian-style eggplant
• 1 jar roasted red pepper
• 1 bunch fresh basil, chopped
• Italian dressing

Preparation

1. Arrange lettuce leaves to cover large serving platter.
2. Arrange Carando Deli Meats, by variety, in different areas of the platter. Sliced deli meats can be rolled, folded in half or folded into quarters. Wrap prosciutto around asparagus spears. Salami or grande pepperoni can be wrapped around bread sticks.
3. Once deli meats are arranged, place provolone cheese and vegetables in different places on platter. Alternately layer mozzarella and tomato slices in the center of platter. Top with fresh basil and drizzle with your favorite Italian dressing.
4. Remember, there is no right or wrong way to assemble an antipasto platter. Use your imagination and have fun with it!

Serves 10 to 20

Ready In 30 minutes

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