Antipasto

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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.

Antipasto

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.

Happy Cooking!

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