Ingredients
- 1 small Japanese eggplant, thinly sliced lengthwise
- 2 small carrots, peeled, and sliced into thin strips (with a vegetable peeler)
- 1 medium roasted red pepper, peeled, seeded and cut into thin strips
- 1 medium roasted green bell pepper, peeled, seeded and cut into thin strips
- 1 medium roasted yellow bell pepper, peeled, seeded and cut into thin strips
- Drizzle of olive oil
- Drizzle of aged balsamic vinegar
- Salt
- Freshly ground black pepper
- 2 (4-ounce) pieces of beef fillet
- 1/2 cup Aioli
- 1 cup baby arugula
- 2 ripe beefsteak tomatoes
- 1 pound Buffalo Mozzarella cheese
- 12 fresh basil leaves
- 1 pound Prosciutto di Parma ham, thinly sliced
- 12 fresh figs
- 1/2 pound Parmigiano-Reggiano cheese, cut into chunks
- 2 cups assorted Italian olives
Description
Antipasto Platter
Emerils
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