Antipasto

Our brother, sister and niece visited this weekend.  We had a great time!  When Dodd's get together, there is always going to be food involved, so we spent a good portion of the weekend around the table.  Last night I made Spaghetti with Meatballs and Italian Sausage (recipe on this blog).  For an appetizer, I made an Antipasto platter.  The meats, cheeses, and veggies I used were a great combination.

Ingredients:

Copocola

Italian salami

Pepperoni

Hot Italian sausage

Provolone cheese

Vermont extra sharp cheddar

Red grape tomatoes

Yellow grape tomatoes

Marinated artichoke hearts

Feta Stuffed olives

Calamata olives

Homemade roasted red peppers

Instructions:

Clean peppers and cut into 4-5 pieces, lengthwise.  Place on cookie sheet lined with aluminum foil, and place under over broiler.  Cook until skin blackens, taking care not to let pepper flesh burn.  Remove from oven, cool. then remove skins.  I put them in a covered container, and pour a little Italian Dressing over them (I use Good Seasons).  Put in fridge for a few hours or overnight.

Line large platter with lettuce, and arrange all ingredients for a pretty presentation...serve.