Antipasti Platter


1 lb assorted sliced deli meats such as Salami and spicy capocollo, prosciutto, mortadella, and bresaola ½ lb parmigiano reggiano cut into irregular chunks Pinzimonio recipe follows Marinted Olive recipes follows Roasted Pepper salad, recipe follows 1 loaf focaccia bread sliced Pinzimonio ½ cup Olive Oil 2 teaspoons Salt 1 teaspoon freshly ground black pepper Assorted cut up vegetable such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes Marinated Olives 3 tablespoons Olive Oil 1 tablespoon Lemon Zest ½ teaspoon dried Red Pepper Flake 1½ cups Sicilian crack Green Olives 1½ cups kalamata olives 2 tablespoons chopped fresh basil leaves Roasted Pepper Salad: 3 red Bell pepper 2 orange Bell pepper 0.3 cup pitted kalamata olive thinly sliced ¼ cup Olive Oil 2 tablespoons drained Capers 6 fresh basil leaves chopped 2 Cloves Garlic minced salt and freshly ground black pepper


Arrange The Meats, Cheeses, And Foccacia On A Large Platter. Arrange A Platter Of Pinzimonio. Place The Marinated Olives And Roasted Red Pepper Salad In Small Serving Bowls. Serve, Allowing Guests To Compose Their Own Assortment Of Antipasti On Their Plat

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