Antipasto Platter From Margherita® Meats - cooking recipe

Ingredients

8 ounces small fresh mozzarella balls, drained*
1/4 cup vinaigrette or Italian salad dressing
1 tablespoon chopped fresh basil or Italian parsley
4 ounces deli-sliced Margherita(R) Deli Hard Salami or Genoa Salami
4 ounces sliced Margarita(R) Mortadella or Hot or Sweet Capicola
4 ounces sliced Margherita(R) Pepperoni
1/2 cup bottled roasted red and/or yellow bell peppers, rinsed and drained, cut into 1-inch chunks
1 cup stuffed green olives (anchovy, almond, garlic or onion)
Basil sprigs (optional)
Toasted sliced Italian or French bread baguette or sturdy flat crackers

Preparation

Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.
Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.