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Antipasto

10min.chef's picture
Ingredients
  Pickled peppers 12 Ounce
  Bel paese cheese/Mild cheese 1⁄4 Pound
  Genoa salami/Other good-quality salami 1⁄4 Pound, thinly sliced
  Cherry tomatoes 1 Pint
  Parsley sprigs 6 (For Garnish)
  Black olives/Other mediterranean olives 2 Dozen
Directions

GETTING READY
1) Drain the pickled peppers and slit each pepper open with the help of the point of a paring knife. Start about 1/4-inch below the stem and continue cutting lengthwise down through the tip. Take out the seeds with a knife's tip and discard them
2) Cut the cheese into pieces which are 2-inches long and 1/4-inch thick.
3) Along the outer edge of a serving platter, overlap the salami.

MAKING
4) Into each pepper, insert a piece of cheese and arrange the stuffed peppers all over the salami slices. The tips should be facing outward.
5) Rinse the cherry tomatoes and with paper towels, pat dry them. If desired, leave the stem on. Put the tomatoes right in the center of the serving platter.
6) Wash the parsley and pat dry,
7) Scatter olives all over the platter. Garnish with parsley.

SERVING
8) Serve as preferred.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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