Okay, it's a tray of veggies and meat and it really is very simple to make. BUT, it is a big hit at parties. It makes a gorgeous presentation of color on a large tray and people tend to gather around it to just talk and keep eating.

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Name: Sausage Antipasto Platter
Prep time: 15 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: Pesto Spread; 3/4 cup fresh basil leaves tightly packed; 2 teaspoons crushed fresh rosemary or 3/4 tsp. dried rosemary, crushed; 1/4 cup Italian parsley tightly packed; 2 garlic cloves quartered; 1/3 cup French bread crumbs; 1/4 cup Parmesan cheese grated; 1 teaspoon lemon juice; 1/2 teaspoon salt; 1 dash pepper; 1/3 cup light cream; 1/4 cup olive oil; Antipasto Platter; 1 large tomato; 6 ounces Genoa salami thinly sliced; 6 ounces ham cappicola thinly sliced; 6 ounces pepperoni thinly sliced; 1 loaf French bread cut into 1/4-inch slices; 1 pound unpared cooked new potatoes cut into 1/4-inch slices; 4 ounces pea pods trimmed, strings removed; 1 red bell pepper cut into strips; 1 small zucchini cut diagonally into 1/4-inch slices; 4 ounces mushrooms sliced; 1/2 cup dry cured olives (optional)

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INGREDIENTS

Pesto Spread
3/4 cup fresh basil leaves ; tightly packed
2 teaspoons crushed fresh rosemary ; or 3/4 tsp. dried rosemary, crushed
1/4 cup Italian parsley ; tightly packed
2 garlic cloves ; quartered
1/3 cup French bread crumbs
1/4 cup Parmesan cheese ; grated
1 teaspoon lemon juice
1/2 teaspoon salt
1 dash pepper
1/3 cup light cream
1/4 cup olive oil
Antipasto Platter
1 large tomato
6 ounces Genoa salami ; thinly sliced
6 ounces ham cappicola ; thinly sliced
6 ounces pepperoni ; thinly sliced
1 loaf French bread ; cut into 1/4-inch slices
1 pound unpared cooked new potatoes ; cut into 1/4-inch slices
4 ounces pea pods ; trimmed, strings removed
1 red bell pepper ; cut into strips
1 small zucchini ; cut diagonally into 1/4-inch slices
4 ounces mushrooms ; sliced
1/2 cup dry cured olives ; (optional)

Servings

INSTRUCTIONS

Prepare Pesto Spread:

Combine 3/4 cup tightly packed fresh basil leaves, 2 teaspoons crushed fresh rosemary or 3/4 teaspoon dried rosemary, crushed, 1/4 cup tightly packed Italian parsley and 2 quartered garlic cloves in food processor. Cover and process until blended. Add 1/3 cup French bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon lemon juice, 1/2 teaspoon salt, and dash pepper. With motor running, slowly pour in 1/3 cup light cream and 1/4 cup olive oil through feed tube. Process until blended. Pour into small bowl. Refrigerate, covered, 1 1/2 to 2 hours to blend flavors.

Cut 1/2-inch slice from top of tomato; zigzag edge. Scoop out pulp. Fill tomato with Pesto Spread; place in center of large serving platter. Arrange remaining ingredients around tomato. To serve, spread slices of bread or patatoes with Pesto Spread and top with sliced meat and vegetables.

NOTES

I must confess that I just purchase Contadina's Pesto. It's just as yummy, but it's cheaper and easier.
I use the long, skinny french bread so that the slices are small and fit on the platter. We typically just pick and choose things from the tray and dip them in the pesto.

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Sausage Antipasto Platter

Pesto Spread 
3/4 cup fresh basil leaves tightly packed
2 teaspoons crushed fresh rosemary or 3/4 tsp. dried rosemary, crushed
1/4 cup Italian parsley tightly packed
2  garlic cloves quartered
1/3 cup French bread crumbs 
1/4  cup Parmesan cheese grated
1 teaspoon lemon juice 
1/2 teaspoon salt 
1 dash pepper 
1/3 cup light cream 
1/4 cup olive oil 
  Antipasto Platter 
1 large tomato 
6 ounces Genoa salami thinly sliced
6 ounces ham cappicola thinly sliced
6 ounces pepperoni thinly sliced
1 loaf French bread cut into 1/4-inch slices
1 pound unpared cooked new potatoes cut into 1/4-inch slices
4 ounces pea pods trimmed, strings removed
1  red bell pepper cut into strips
1 small zucchini cut diagonally into 1/4-inch slices
4 ounces mushrooms sliced
1/2 cup  dry cured olives (optional)

Prepare Pesto Spread:
Combine 3/4 cup tightly packed fresh basil leaves, 2 teaspoons crushed fresh rosemary or 3/4 teaspoon dried rosemary, crushed, 1/4 cup tightly packed Italian parsley and 2 quartered garlic cloves in food processor.  Cover and process until blended.  Add 1/3 cup French bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon lemon juice, 1/2 teaspoon salt, and dash pepper.  With motor running, slowly pour in 1/3 cup light cream and 1/4 cup olive oil through feed tube.  Process until blended.  Pour into small bowl.  Refrigerate, covered, 1 1/2 to 2 hours to blend flavors.

Cut 1/2-inch slice from top of tomato; zigzag edge.  Scoop out pulp.  Fill tomato with Pesto Spread; place in center of large serving platter. Arrange remaining ingredients around tomato.  To serve, spread slices of bread or patatoes with Pesto Spread and top with sliced meat and vegetables.

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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 12 Servings

Calories: 336
Calories from Fat: 199 (59%)

Amt Per Serving		% DV

	Total Fat 22.1g	29 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 1.7g
Cholesterol 60.6mg		19 %
Sodium 727.9mg		25 %
Potassium 339.3mg		9 %
Total Carbohydrate 22.9g		7 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 21g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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