Antipasto Sampler Board
Difficulty: Easy | Makes: 10-12 Servings
Perfect for any party or gathering, an antipasto board has something to offer every guest!
Marinated Mozzarella Bocconcini
- 12 oz Roland® Marinated Quartered Artichoke Hearts
- 3 oz Roland® Sun-Dried Tomatoes
- 8 oz Mozzarella bocconcini
- Fresh basil, to garnish
Kalamata Olive Tapenade
- 4.8 oz Roland® Kalamata Olive Tapenade
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
Calabrian Hot Honey
- 1 cup honey
- 1 tablespoon Roland® Crushed Calabrian Chili Peppers
Marinated Red Pepper Strips
- 28 oz Roland® Red Pepper Strips
- 2 cloves garlic minced
- ¼ cup flat-leaf parsley minced
- 3 tablespoons Roland® Olive Oil
- Salt and pepper to taste
Marinated Assorted Olives
- 1/4 cup Roland® Extra Virgin Olive Oil
- 2 sprigs fresh rosemary
- 1 clove garlic, thinly sliced
- 4-5 strips orange zest, removed with a vegetable peeler
- 1 cup Roland® Pitted Manzanilla Olives
- Roland® Pitted Country Olive Mix, 1 5.99 oz jar
Assorted Board Ingredients
- Grapes
- Prosciutto
- Roland® Cocktail Onions
- Roland Marinated Artichoke Hearts
- Roland® Wild Caperberries
- Parmigiano Reggiano
- Figs
- Salami
- Blue cheese
- Roland® Rosemary Everything Flatbreads
- Rosemary, to garnish
Directions
For the Marinated Mozzarella Bocconcini
- Drain the marinated artichoke hearts and sundried tomatoes
- Combine the mozzarella, liquid from the drained artichoke hearts and sundried tomatoes
For the Kalamata Olive Tapenade
- Combine and serve
For the Calabrian Hot Honey
- Combine and serve
For the Marinated Red Pepper Strips
- Combine and serve
For the Marinated Assorted Olives
- Combine and serve
To Assemble
- Arrange assorted ingredients across the board, feel free to include some fresh accoutrements of choice!
- Serve and enjoy!
