I served this along with a cheese platter and the peach and blueberry galette when our friends were visiting. It was simple to throw together and tasted really good. I found the recipe in an old Taste of Home cookbook. I wouldn’t hesitate to serve it again. I bought fresh sliced pepperoni since I only wanted a bit but I think salami would be good, too.
1 (24 oz) jar pepperoncini, drained
1 (15 oz) can garbanzo or chickpeas, drained and rinsed
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone or mozzarella cheese (I forgot to add this to mine)
1 (15 oz) can pitted ripe olives, drained
1/4 pound sliced fresh pepperoni, halved or quartered
1 (8 oz) bottle Italian vinaigrette
Combine all the ingredients in a large bowl and toss gently to mix. Cover and refrigerate for at least an hour and as long as overnight.
Arrange on a lettuce-lined platter and serve with toothpicks.
Makes 14-16 servings.
Here is a picture of my cheese platter ~ I used three different kinds of cheddar. Irish cheddar (the white one), three English cheeses (the multi color one), and Tillamook.