Tasty Tuesday: Antipasto Platter

I don't know about y'all, but I'm all about recipes where I just open a bunch of cans & jars & dump it all together! Here's a recipe for a quick & easy appetizer... it's a great go-to recipe when you need to bring a dish for a summer party or gathering:

(photo source)

The Ingredients:

• 1 jar (24 oz) pepperoncini, drained
• 1 can (15 oz) garbanzo beans or chickpeas, rinsed & drained
• 2 cups cherry tomatoes, halved
• 1 can (6 oz) pitted black olives or kalamata olives, drained
• 1 package (3.5 oz) sliced pepperoni
• 1 can artichoke hearts, quartered
• 1 can hearts of palm, sliced
• 2 cups fresh mushrooms, halved or sliced
• 1/2 pound of provolone, mozzarella &/or feta cheese, cubed
• 1 bottle (8 oz) of your favorite italian or vinaigrette salad dressing
• Lettuce leaves

The Directions:

In a large bowl, combine first nine ingredients listed above. Add salad dressing & toss to coat. Refrigerate at least 30 minutes or overnight.

Line a large platter with lettuce leaves. Pour antipasto mixture onto lettuce. Serve with toothpicks. Makes 14-16 servings.