Antipasto Platter Recipe with Yellowfin Tuna
Yellowfin ventresca in olive oil served with olives, breads, and vegetables. Try our gourmet antipasto platter recipe at home. Serve it with style.
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Ingredients
- 1 1/2 lbs of your favorite cured meats (salami, sweet or spicy capicola, prosciutto, coppa)
- 1 lb of your favorite cheeses cubed or sliced (sharp cheddar, provolone, harvati, gouda, taleggio, asiago)
- 2 cups of small mozzarella balls
- 2 jars of Tonnino Ventresca Tuna, drained and lightly flaked
- 1 – 2 cups of your favorite pickled or grilled vegetables (roasted red peppers, artichoke hearts, asparagus, pickled radish, pepperoncini, marinated beans)
- ½ cup mixed olives
- 1 cup cherry tomatoes
- Mix of toasted breads, crackers and grissini
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