Antipasto

Ingredients

Serves about 12

  • 1 pound bocconcini cheese
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup roasted red peppers, drained and cut into strips
  • 1 small clove garlic, thinly sliced
  • 2 large heads raddicchio di Treviso, separated into leaves
  • 8 fresh figs, halved lengthwise
  • Breadsticks, for serving
  • 2 cups artichoke hearts, drained and quartered
  • 1 pound Pecorino cheese, cubed
  • 1 pound provolone cheese, cubed
  • 3/4 pound air-dried sopressata, thinly sliced
  • 3/4 pound refrigerator-dried sopressata, thinly sliced
  • 1 1/2 cups pepperoncini, drained
  • 1 1/2 cups mixed olives, drained
  • 1 1/2 cups Peppadew peppers
  • 3/4 pounds salami, thinly sliced
  • 3/4 pounds prosciutto, very thinly sliced

Description

Impress Your Guests With Beautiful Antipasto.

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