We took the classic Italian first course and updated it to make it light, easy and delicious. It's a wonderful way to start a meal or to serve on a buffet.
8 ounces fresh mozzarella balls, drained*
¼ cup vinaigrette or Italian salad dressing
1 tablespoon chopped fresh basil or Italian parsley
4 ounces deli-sliced Margherita® Deli Hard Salami or Genoa Salami
4 ounces sliced Margherita® Mortadella or Hot or Sweet Capicola
4 ounces sliced Margherita® Pepperoni
½ cup bottled roasted red and/or yellow bell peppers, rinsed and drained and cut into 1-inch chunks
1 cup drained bottled stuffed green olives (anchovy, almond, garlic or onion)
Basil sprigs (optional)
Toasted sliced Italian or French bread baguette or sturdy flat crackers
*One large (8 ounce) ball fresh mozzarella cheese cut into chunks may be substituted.
Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.
Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.