Lindsay Antipasto Platter

Lindsay Antipasto Platter

This beautiful antipasto platter is so easy to make! It's the perfect appetizer for entertaining with black and green olives, salami, roasted red peppers and more. Recipe provided by Jill Silverman Hough.

  • prep
  • 4 to 6 servings


  • 1/2 cup thick-sliced Lindsay® Roasted Red Peppers

  • 3 to 4 ounces sliced Italian salami

  • 3 to 4 ounces sliced provolone, cut in half

  • 1 large carrot, cut into 4-inch sticks

  • 2 celery ribs, cut into 4-inch sticks

  • 6 scallions, trimmed and cut to 6-inch lengths

  • 10 to 12 Lindsay® Extra Large Pitted California Ripe Olives

  • 10 to 12 Lindsay® Naturals Green Ripe California Medium Pitted Olives

  • 4 to 6 Lindsay® Golden Greek Pepperoncini

  • 4 to 6 Lindsay® Sweet Cherry Peppers

Cooking Directions

  1. Place red peppers in small bowl on a platter.

  2. Arrange remaining ingredients on platter around bowl.

  3. Refrigerate until ready to serve.

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  • Calories173
  • Fat12.9g
  • Protein8.2g
  • Cholesterol24.3mg
  • Total Carbs6.3g
  • Fiber0.9g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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