Antipasto
Traditionally served "before the food," this classic appetizer makes an elegant but easy start to just about any Italian meal.
Yield: 8 servings (serving size: 1 slice prosciutto, 1 slice salami, 1 slice cheese, and about 2/3 cup bell pepper mixture)
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 161
- Fat: 8.6g
- Saturated fat: 2.6g
- Protein: 15.2g
- Carbohydrate: 8.0g
- Cholesterol: 24mg
- Iron: 0.7mg
- Sodium: 905mg
- Calories from fat: 46%
- Fiber: 2.2g
- Calcium: 170mg
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.
Antipasto Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining, Family
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Oxmoor House
More Recipes for Appetizers
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Fire-Seared Antipasto Platter
Cooking Light -
Simple Antipasto Platter
Southern Living -
Antipasto Skewers
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