Marinated Antipasto Platter

This is a recipe I made for Christmas Eve. This is a recipe from the December/January 2011 Simple & Delicious magazine. It put together really easy and tasted great. My son-in-law, Steve, could not stay out of the olives. My son kept munching on the salami!

Since most of us do not like mushrooms, I did not add, and just put in more of the olives.

Marinated Antipasto Platter

Ingredients:

1/4 cup olive oil

1/4 cup red wine vinegar

2 T orange juice

1 tsp grated orange peel

1 tsp dried rosemary, crushed

1 tsp dried tarragon

1/2 lb part-skim mozzarella cheese, cubed

2/3 c pimiento-stuffed olives

2/3 cup pitted Greek olives

2/3 cup pitted ripe olives

1 jar (4 1/2 oz) whole mushrooms, drained

1/2 lb thinly sliced hard salami (used genoa)

Directions:

In a large resealable plastic bag, combine the first six ingredients. Add the cheese, olives and mushrooms. Seal bag and turn to coat. Refrigerate overnight.

Drain marinade; reserving 2 T. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.