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Antipasto
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Antipasto
A sampling of robust Italian tastes makes this perfect for late night and appetizer menus.
Serves:
8
Printer Friendly Version
Ingredients
8 oz Kraft Italian Dressing
14 oz artichoke hearts, drained, cut in quarters
3 oz pepperoni Slices
1 cup cherry tomatoes, halved
1 cup olives, ripe and pitted
4 oz Mozzarella cheese, cut into sticks
Method
Pour dressing over artichoke hearts, pepperoni, tomatoes, olives and peppers; cover. Refrigerate overnight to marinate. Drain, reserving dressing.
Arrange pepperoni, vegetables and cheese on platter. Serve with reserved dressing and serve with a basket of bread or garlic breadsticks.
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