Antipasto Tray

BamsBBQ

Ni pedo
Site Supporter
Simmer:
4 cups finely chopped crisp vegetables such as cauliflower, onion, carrots, celery, peppers and mushrooms in 1 bottle Catalina salad dressing for 15 minutes. Toss in a few sliced black olives and you've got a great chutney. Serve chutney with sliced bread and crackers.

Combine:
1/2 cup whipped dressing with a spoonful of pesto. Serve with cooked tortellini on skewers.

Cut:
1 pkg Cream Cheese on a diagonal and place the outer edges together to form a triangle. Top with chopped sundried tomatoes and fresh basil.

Cut:
Mozzarella Cheese into bitesize cubes and marinate in Sundried Tomato & Oregano Dressing or something similar.

Include:
A variety of deli meats. I use dried salami(because its my favorite..lol),ham,roasted chicken and smoked turkey.

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QSis

Grill Master
Staff member
Gold Site Supporter
I make antipasto platters at least once a year, and every one is a little different. I like your variety for an appetizer, Bam!

We made a dinner antipasto (an oxymoron?) for Father's Day, because it's easy to transport and assemble.

Lee

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