antipasto platter for 22

[Augustheather97]

anyone have any good antipasto recipes??? for 22 people??? need it for sunday.thanks

 

[piratesmate]

I don't generally use a "recipe" for antipasto - and I usually do a salad. However, I was able to find these for you:

Antipasto Platter
Yield: 1 platter - 20 servings

2 heads iceburg lettuce
1 Tbl garlic powder
1 Tbl dried oregano
8 oz bottle Italian-style salad dressing
1 lb thinly sliced cooked ham
2 1/2 lb sliced Provolone cheese
1/2 lb Genoa salami, thinly sliced
1/4 lb Capacola sausage, sliced
1/4 lb pepperoni sausage, sliced
1/4 lb prosciutto, thinly sliced
1/4 lb thinly sliced roast beef
1 c fresh mushrooms
6 oz can marinated artichoke hearts
7 oz jar roasted red peppers
6 oz can sliced black olives
3/4 c sliced pepperoncini peppers
5 oz jar sliced pimento-stuffed green olives
1/2 c crumbled Gorgonzola cheese
1/2 lb mozzarella cheese, sliced
1/4 c grated Parmesan cheese

1 Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2 Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3 Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4 Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5 Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.


This one's from Emeril:
Antipesto Platter
Yield: 6 to 8 servings

1 sm Japanese eggplant, thinly sliced lengthwise
2 sm Carrots, peeled & sliced into thin strips with a vegetable peeler
1 med Roasted red pepper, peeled, seeded & cut into thin strips
1 med Roasted green bell pepper, peeled, seeded & cut into thin strips
1 med Roasted yellow bell pepper, peeled, seeded & cut into thin strips
Drizzle olive oil
Drizzle aged balsamic vinegar
Salt
Freshly ground black pepper
2 Pieces Beef fillet (4 oz ea)
1/2 c Aioli
1 c Baby arugula
2 Ripe beefsteak tomatoes
1 lb Buffalo Mozzarella cheese
12 Fresh basil leaves
1 lb Prosciutto di Parma ham, thinly sliced
12 Fresh figs
1/2 lb Parmigiano-Reggiano cheese, cut into chunks
2 c Assorted Italian olives

Preheat the grill. In a mixing bowl, toss the eggplant and carrots with olive oil. Season with salt and pepper. Grill the vegetables in batches for about 1 minute on each side. Remove from the grill. On a platter, arrange the grilled eggplant, carrots, and peppers on one side. Drizzle with the olive oil and balsamic vinegar. Place each fillet between two sheets of plastic wrap. Using a meat mallet, pound the meat very thinly. Place the meat on the second platter. Season with salt and pepper. Drizzle the meat with the aioli. Mound the arugula in the center of carpaccio. Core and slice the tomatoes 1/2-inch thick. Season both sides with salt and pepper. Place half of the tomatoes around the third platter. Slice the cheese into 1/2-inch slices. Season both sides with salt and pepper. Place the cheese on top of the tomatoes, around the platter. Top the cheese with the remaining tomatoes. Place the basil leaves on top of the tomatoes.

Drizzle the entire platter with the olive oil. Arrange the slices of prosciutto over the fourth platter. Using a sharp knife, make a criss-cross cut through the core of each fig. Arrange the figs around the prosciutto. Place the chunks of cheese in a small bowl. Also place the olives in a small bowl. Serve all of the platters and bowls with crusty bread.

 

[Augustheather97]

thanks Piratesmate.........sound good