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Antipasto Platter

Ingredients
  Red bell peppers 4
  Fresh mozzarella cheese 1 Pound, sliced
  Fresh tomatoes/12 sun-dried tomatoes 4 , fresh one sliced/ sun-dried halved
  Extra virgin olive oil 1 Tablespoon
  Fresh basil leaves 12 , chopped
  Prosciutto 1 Pound, very thinly sliced
  Honeydew melon/Cantaloupe / 8 fresh figs 1 , melon- cut in 2-inch wedges / figs- peeled, halved, or quartered
  Juice 4 Tablespoon (Juice Of 2 Lemon)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Preheat oven to Broil.
Halve the peppers lengthwise and remove core, seeds, and stem.
Place them skin-side up on a foil-lined broiler pan.
Turn during broiling and evenly blacken skins.
Place peppers in a large glass bowl, cover, and let them steam 10 minutes before removing skin.
On a large platter, arrange alternate slices of mozzarella cheese and tomato; drizzle with olive oil and sprinkle with basil, salt, and pepper.
Circle with slices of prosciutto-wrapped melon or place figs on top of prosciutto.
Circle again with roasted peppers; drizzle with lemon juice and pepper.
Serve at room temperature.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Pepper

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