Get Antipasto Platter Recipe from Food Network. Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper.

Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking …

Deselect All. 1 cauliflower, cut into bite sized florets. 4 carrots, peeled and cut on the diagonal into 1/2-inch slices. 4 inner celery ribs, cut on the diagonal into 1/2-inch slices

Get Antipasto Salad Recipe from Food Network. For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.

Deselect All. 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola) 1/2 pound Parmigiano-Reggiano, cut into irregular chunks

Antipasto Salad: 1 pound fusilli pasta. 1/2 cup hard salami, cut into strips (about 3 ounces) 1/2 cup smoked turkey, cut into strips (about 3 ounces) 1/4 cup provolone cheese, cut into strips.

Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side.

1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving. 2.