Antipasto

recipe
Traditionally served "before the food," this classic appetizer makes an elegant but easy start to just about any Italian meal.
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Yield:

8 servings (serving size: 1 slice prosciutto, 1 slice salami, 1 slice cheese, and about 2/3 cup bell pepper mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 30 Minutes

Nutritional 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

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

Preparation

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

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

Note:

Oxmoor House Healthy Eating Collection

January 2006
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