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Italian Antipasti with Marinated Vegetables, Cheeses, Meats and Olives

By Chef Robert Stegall-Smith, Performance Foodservice – IFH Serves: 4-5
Italian Antipasti with Marinated Vegetables, Cheeses, Meats and Olives

INGREDIENTS

  • 1 lb cheese, colby aged (cubed,1/2-1 in)
  • 1 lb cheese, cheddar (cubed,1/2-1 in)
  • 1 lb cheese, Swiss (cubed,1/2-1 in)
  • 10-12 oz turkey (cubed,1/2-1 in)
  • 10-12 oz ham (cubed,1/2-1 in)
  • 1 10oz can Greek black olives (medium, pitted)
  • 1 10oz jar green olives, pittted
  • 1 10oz jar Roma Pepperoncini (Italian green whole peppers)
  • 10-12 oz mushrooms (rinsed, cut into bite size pieces)
  • 6-8 Peak Fresh Produce carrot(s) (rinsed, peeled, bias cut, 1/4" thick)
  • 4-6 tomato(es), Roma (quartered)
  • - as needed Piancone Quattro Formaggio, Classic Italian Dressing

INSTRUCTIONS

Add all ingredients into a large container. Cover with Piancone Quattro Formaggio Dressing. Gently stir and blend all ingredients with the dressing. Cover, Chill, and Marinade as needed. Remove marinade items and place into a serving container. Drain before serving.   Note: The ingredient amounts are estimates. Please adjust as needed. The longer the product is marinated the better it becomes.

Additional Notes: The ingredient amounts are estimates. Please adjust as needed. The longer the product is marinated the better it becomes