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 Oxmoor House

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Recipe Time

Cook Time:
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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

  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.
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