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Antipasto Platter




Source of Recipe


Betty Crocker Appetizers and Desserts






List of Ingredients



• 12 slices hard-crustes round Italian bread or 24 slices French bread, 1/2 inch thick
  
• 2 cloves garlic
  
• 12 slices prosciutto or thinly sliced fully cooked ham (about 6 ounces), cut in half
  
• 12 slices provolone cheese (about 3/4 pound), cut in half
  
• 24 thin slices Genoa salami (about 3/4 pound)
  
• 24 marinated mushrooms
  
• 24 marinated artichoke hearts
  
• 24 Kalamanta olives, pitted
  
• 1/3 cup olive or vegetable oil
  
• 1/2 medium lemon
  
• 1 tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves
  






Instructions



1. If using Italian bread, cut each slice in half. Cut each garlic clove in half; rub cut sides over both sides of bread. Arrange bread and remaining ingredients except olive oil, lemon and oregano on serving platter.
   
2. To serve, top each bread slice with prosciutto, cheese, salami, mushroom, artichoke heart and olive. Drizzle with oil. Squeeze juice from lemon over top. Sprinkle with oregano.
   






Final Comments


24 appetizers.