Antipasto Di Casa


  • 8 to 10 fresh mozzarella bocconcini, drained
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Chopped fresh basil or rosemary, optional
  • 1/4 pound, hard cheese (recommended: Manchego, Emmenthaler or aged Provolone)
  • 6 to 8 slices prosciutto or black forest ham
  • 1 red bell pepper, roasted and peeled
  • 1/4 pound mixed olives
  • 1 bunch arugula, stemmed, torn into pieces
  • Balsamic vinegar, for dressing arugula


Food Network Invites You To Try This Antipasto Di Casa Recipe From Dave Lieberman.

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