Classic Antipasto
Italian Antipasto recipes
 | Ingredients: Metric Units 3 slices each of prosciutto, sopressata, and capicola or genoa salami
3 long, pie wedge slices each of hard parmesan cheese and pepper jack cheese or other desired hard cheese 6 pieces of roasted red pepper (comes in a jar if you don't know how to fresh-roast) A variety of "fresh" olives (the kind you buy at the deli counter, not in a jar) 1 bulb of fresh roasted garlic, cloves squeezed out and cut in half crosswise 1/2 onion, sliced and sauteed in butter to carmelize The best extra virgin olive oil your money can buy Fresh ground black pepper A round non-metal platter |
Directions:
Arrange the meat slices attractively on the platter; drizzle slightly with olive oil.
Next, arrange the cheeses on top of the meat in "spoke" fashion (either the points facing inward or outward, your choice).
Next, arrange the olives and garlic in between.
Next, arrange the onions and roasted red pepper in the center. Again drizzle with olive oil (less this time, if your roasted red pepper comes in olive oil in a jar). Sprinkle with fresh ground pepper (I do two twists of a pepper mill) and serve immediately.
Serves 3 - 4. Enjoy! -Diana
Next, arrange the cheeses on top of the meat in "spoke" fashion (either the points facing inward or outward, your choice).
Next, arrange the olives and garlic in between.
Next, arrange the onions and roasted red pepper in the center. Again drizzle with olive oil (less this time, if your roasted red pepper comes in olive oil in a jar). Sprinkle with fresh ground pepper (I do two twists of a pepper mill) and serve immediately.
Serves 3 - 4. Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: Wednesday February 8th, 2006 and modified on Friday April 7th, 2006
Contributed on: Wednesday February 8th, 2006 and modified on Friday April 7th, 2006