Mushroom Free Italian Antipasto Board
Total time25 min
Prep time25 min
Cook time0 min
4.7(14)
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Learn more →Ingredients
6 servings
For the board
- 3 oz thinly sliced prosciutto
- 3 oz thinly sliced salami
- 3 oz thinly sliced capicola
- 3 oz parmigiano-reggiano, broken into shards
- 3 oz aged provolone, thinly sliced or cubed
- ½ cup pitted castelvetrano olives
- ½ cup pitted kalamata olives
- ½ cup roasted red peppers, drained and sliced
- ½ cup marinated artichoke hearts, drained
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumber
- ½ cup pepperoncini peppers, drained
- 4 oz gluten free crackers
For the dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper until combined. Set aside.
- 2
Place the roasted red peppers and marinated artichoke hearts in a small bowl and drizzle with half the dressing, tossing to coat.
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