Marinated Antipasti

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  • Makes: 8 servings
  • Prep: 25 mins
  • Marinate: overnight

Marinated Antipasti

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Directions

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.)

From the Test Kitchen

Must-have equipment:

Insulated cooler with ice packs

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Nutrition Facts (Marinated Antipasti)

  • Per serving:
  • 531 kcal ,
  • 43 g fat
  • (11 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 23 g monounsaturated fat ),
  • 45 mg chol. ,
  • 846 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 15 g pro.
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