by Jennifer Hammond-Moore
Springtime means outdoors to me. I want to be working in the garden or enjoying the new farm animals from sunup to sundown. Spending hours in the kitchen preparing food for the Easter holiday can be daunting. However, if you prepare this Antipasto Appetizer recipe you can have more time with family and it is sure to be a crowd pleaser.
- 1 can black olives – medium or large are fine
- 1 jar Spanish olives with pimentos
- 1 can whole baby corn
- 1 can hearts of palm
- 1 jar marinated artichoke hearts – Do NOT drain
- 1 container fresh mozzarella balls or 1 lb mozzarella cut into ½” pieces
- 1 lb colby jack marbled cheese
- 1 tube salami or summer sausage – wrapping removed
- 1 head of broccoli
- 1 container of fresh mushrooms – button size or quartered – I prefer baby bellas
- 1 each green, red, and yellow bell peppers or small sweet peppers
- 1 container cherry tomatoes
- 1 jar Italian salad dressing – I prefer Olive Garden Italian from Costco
- Small amount of grated parmesan for garnish
- Gather a large container with sealable lid, sharp knife, and cutting board.
- Open and drain all canned or bottled items except artichoke hearts.
- Cut hearts of palm and baby corn into bite size pieces; place in large container along with both types of olives (uncut) and artichoke hearts including liquid.
- Cut remaining ingredients into ½” bite size pieces; add to large container.
- Pour italian dressing over the ingredients in the container. Seal lid and shake container to mix dressing throughout. Continue to rotate and invert the container over the next hour. Marinate time should be a minimum of one hour.
- Using a slotted spoon, scoop mixture into a serving bowl or platter, leaving excess marinade behind.
- Lightly sprinkle parmesan over the top, add a few toothpicks and you have an awesome appetizer that can also double as a light lunch or on the go snack.