Antipesto Platter


Serves: 20

  • 2 heads iceberg or cos lettuce
  • 250ml Italian salad dressing
  • 500g thinly sliced ham
  • 250g salami, thinly sliced
  • 125g pepperoni, thinly sliced
  • 125g prosciutto, thinly sliced
  • 125g roast beef, thinly sliced
  • 90g fresh mushrooms, sliced
  • 220g roasted red capsicums
  • 185g black olives, sliced
  • 185g pickled mild green chilli peppers, sliced
  • 155g pimento-stuffed green olives, sliced
  • 250g mozzarella, sliced
  • 220g grated Parmesan
  • fresh chopped Italian herbs to garnish

Preparation method

Prep: 45 minutes

  1. Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. Drizzle desired amount of Italian salad dressing on top.
  2. Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and salami.
  3. Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef.
  4. Layer with mushrooms, artichoke hearts, roasted red capsicums, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired.
  5. Top with mozzarella and Parmesan. Cover and chill in the refrigerator until ready to serve. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.