Antipasto Platter

Lots of textures and flavours in this starter. One of you can arrange the proscuitto, bocconcini and strips of roasted red peppers while the other prepares and dresses the arugula. You can buy roasted red peppers at the market if you don’t feel like roasting them yourself. Dave Lieberman offers this recipe in Young & Hungry: More Than 100 Recipes for Cooking Fresh & Affordable Food.


6 to 8 slices of prosciutto, thinly sliced
1 roasted red pepper, cut into thin strips
Marinated Bocconcini (recipe follows)
Arugula dressed with balsamic vinagrette (recipe follows)

Arrange on a large platter. Serves 2.

Marinated Bocconcini
8 to 10 bite-sized pieces of Bocconcini
1 tbsp (15 mL) extra virgin olive oil
a pinch of salt
a small grinding of pepper
1 tsp (5 mL) of chopped fresh rosemary

Drain off liquid that bocconcini are packed in. In a small glass bowl, toss with olive oil, salt, pepper and rosemary. Cover and refrigerate for at least two hours, if possible.

Arugula dressed with Balsamic Vinagrette
1 small bunch of Arugula
1 tbsp (15 mL) of extra virgin olive oil
a few pinches of salt
a few grinds of pepper
2 tbsp (30 mL) of balsamic vinegar

Wash, dry and tear up the arugula. In a medium sized bowl, toss with olive oil, a few pinches of salt, a few grinds of pepper, and balsamic vinegar.

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