Antipasto Tray

Antipasto Tray


20 servings


  • 20 wedges honeydew melon
  • 20 thin slices prosciutto, (about 3/4 pound)
  • 1/2 pounds provolone cheese, cut in wedges
  • 20 Greek olives
  • 1/2 jar pepperoncini peppers, 9 ounce
  • 1 jar marinated artichoke hearts, drained, 6 ounce
  • 1 loaf Italian bread, sliced
  • 1/4 cup Butter or Margarine


  1. Remove rind from melon wedges; wrap each melon wedge with 1 slice of prosciutto and secure with a toothpick frill.
  2. On a large serving tray, arrange wrapped melon wedges, cheese, Greek olives, peppers, and artichoke hearts; surround with pieces of Italian bread. Place butter or margarine in a small cup on serving tray.

Chef’s tip

Special Diets:
Recipe Adjustments for Antipasto Tray:
Select diet; follow recipe using substitutions below:

Reduced Sodium
Serve with low-salt ham, low-salt cheese, and omit Greek olives
180 mg sodium per serving

Reduced Cholesterol
Omit cheese and ham
2 mg cholesterol per serving

Reduced Calorie
Serving of bread with wrapped melon wedge has 116 calories

Diabetic Exchange(for original recipe)
1 meat exchange &
1 starch exchange &
1 1/2 fat exchange per serving

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.