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Antipasto Platter

  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2914 Calories from Fat 1540

% Daily Value*

Total Fat 176 g270.5%

Saturated Fat 77.3 g386.4%

Trans Fat 0 g

Cholesterol 682.3 mg227.4%

Sodium 11711.9 mg488%

Total Carbohydrates 69 g23%

Dietary Fiber 17.5 g70.1%

Sugars 45.3 g

Protein 224 g448.5%

Vitamin A 479.2% Vitamin C 2798.1%

Calcium 241% Iron 36.4%

*Based on a 2000 Calorie diet


Antipasto Platter Recipe