ANTIPASTO CLASSICO – Antipasto Platter
The beauty of this dish is that no cooking is involved. You are assembling prepared ingredients on salad plates to dazzle your guests. You may substitute the prosciutto with any cold Itailan meats and you may substitute any of the other ingredients and be a little creative.
Ingredients
4 slices Prosciutto, very thin
4 slices cantaloupe
4 bocconcini (fresh mozzarella)
4 roasted red pepper (store bought preserved in a jar)
4 black olives
4 green olives
4 pickled mushrooms
2 roma tomatoes, each tomato sliced into 4 slices
4 Romaine Lettuce leaves, washed and patted dry.
Wash the Romaine Lettuce leaves and pat dry.
Arrange on individual salad plates.
Slice the tomatoes into 4 slices each. Slice each bocconcini into 2 or 3 slices, cutting close to the edge, but do not separate. Fan the bocconcini before placing on top of the tomato.
Arrange on individual salad plates, (or you may prepare all four servings together as one antipasto platter) on top of the lettuce leaves, the tomato slices and place the bocconcini fans on top.
Place the cantaloupe on the plates, to the side of the lettuce, and gently drape the prosciutto slice over top.
Group the olives on one section of the lettuce leaves on plates and then the mushrooms just beside them.
Drape the roasted red pepper along the center of the lettuce leaves on the plates.
Serve with Bruschetta Classica or crusty Italian bread.
Serves 4
Preparation and Cooking Time: 5 minutes
about the author: Rosemary Gullo
Rosemary Gullo is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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