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Antipasto

Prep time 12 mins
Cook time 30 mins
Yield 8 servings (serving size: 1 slice prosciutto, 1 slice salami, 1 slice cheese, and about 2/3 cup bell pepper mixture)
Traditionally served "before the food," this classic appetizer makes an elegant but easy start to just about any Italian meal.

Ingredients

  • 1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1- inch-wide strips
  • 1 (8-ounce) jar whole mushrooms, drained
  • 2 (6-ounce) jars marinated quartered artichoke hearts, undrained
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 8 (1/2-ounce) slices prosciutto or capocollo
  • 8 (1/2-ounce) slices turkey salami
  • 8 (3/4-ounce) slices light provolone or part-skim mozzarella cheese

Nutrition Information

  • calories 161
  • fat 8.6 g
  • satfat 2.6 g
  • protein 15.2 g
  • carbohydrate 8.0 g
  • cholesterol 24 mg
  • iron 0.7 mg
  • sodium 905 mg
  • caloriesfromfat 46 %
  • fiber 2.2 g
  • calcium 170 mg

How to Make It

  1. Combine first 6 ingredients in a bowl; toss well. Cover; let stand 30 minutes, or chill overnight.

  2. Arrange prosciutto, salami, and cheese around outside edge of a large serving platter. Spoon bell pepper mixture onto center of platter.

Oxmoor House Healthy Eating Collection