Marinated Antipasti

Prep Time:
25 mins
Total Time:
25 mins


  • 1 cup olive oil

  • 2 teaspoon snipped fresh rosemary

  • 1 ½ teaspoon finely shredded lemon peel

  • 2 cloves garlic, minced

  • teaspoon crushed red pepper

  • 1 13.75-14 ounce can quartered artichoke hearts, rinsed and drained (optional)

  • 8 ounce cubed salami

  • 8 ounce small fresh mozzarella cheese balls (bocconcini)

  • ¾ cup roasted red sweet peppers, drained and cut into strips

  • ¾ cup pitted Kalamata and/or assorted green or ripe Italian olives

  • Baguette-style French bread, cut diagonally into 1/2-inch slices and toasted, and/or crackers


The day before:

  1. In a large bowl combine oil, rosemary, lemon peel, garlic, and crushed red pepper. Add artichoke hearts (if desired), salami, cheese, roasted peppers, and olives; toss gently to coat. Transfer antipasti to a storage container. Cover and marinate in the refrigerator overnight.

Tailgate day:

  1. Tote antipasti in an insulated cooler with ice packs. Serve antipasti on toasted bread and/or crackers, drizzling with the oil marinade. (Or serve antipasti with cocktail picks.)

Must-have equipment:

Insulated cooler with ice packs

Nutrition Facts (per serving)

531 Calories
43g Fat
21g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 531
% Daily Value *
Total Fat 43g 55%
Saturated Fat 11g 55%
Cholesterol 45mg 15%
Sodium 846mg 37%
Total Carbohydrate 21g 8%
Total Sugars 1g
Protein 15g
Vitamin C 38.4mg 192%
Calcium 212mg 16%
Iron 2mg 11%
Potassium 166mg 4%
Folate, total 48.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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