Antipasto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 recipe Marinated Mushrooms
4 teaspoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
generous dash freshly ground black pepper
1/4 cup olive oil
4 ounces mozzarella cheese, cut into 1/2 inch cubes
4 ounces prosciutto or cooked ham, thinly sliced
4 ounces Provolone cheese cut into 2-inch sticks
1 jar (10 ounces) pepperoncini peppers, drained
8 ounces hard salami, thinly sliced
2 jars (6 ounces each) marinated artichoke hearts, drained
1 can (6 ounces) pitted ripe olives
lettuce leaves (optional)
Fresh basil leaves and chives for garnish
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Directions: |
Directions:Combine vinegar, garlic, basil, oregano and black pepper in a small bowl. Add oil in slow steady stream, whisking until oil is thoroughly blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator for at least 2 hours. Wrap proscuitto slices around Provolone sticks, arrange all on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. |
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Personal
Notes: |
Personal
Notes: This is a family favorite, I first made it when we were on the Adkins diet as most everything was allowed. Use a fancy platter (I usually use my Peggy Karr plate that Mike and Anne gave me) and serve with crackers or my ever-present toasted French bread. We had this at Chris’ birthday dinner this year and I added some store-bought roasted red peppers, all was eaten except the olives.
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