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
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)
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.