Antipasti Platter

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 olive oil
  • Drizzle 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
  • 12 fresh basil leaves
  • 1 pound Prosciutto di Parma ham, thinly sliced
  • 12 fresh figs
  • 1/2 pound Parmigiano-Reggiano, cut into chunks
  • 2 cups assorted Italian olives

Description

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