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Antipasto Platter Recipe
|Red bell peppers||4|
|Fresh mozzarella cheese||1 Pound, sliced|
|Fresh tomatoes/12 sun-dried tomatoes||4 , fresh one sliced/ sun-dried halved|
|Extra virgin olive oil||1 Tablespoon|
|Fresh basil leaves||12 , chopped|
|Prosciutto||1 Pound, very thinly sliced|
|Honeydew melon/Cantaloupe / 8 fresh figs||1 , melon- cut in 2-inch wedges / figs- peeled, halved, or quartered|
|Juice||4 Tablespoon (Juice Of 2 Lemon)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2914 Calories from Fat 1540
% Daily Value*
Total Fat 176 g270.5%
Saturated Fat 77.3 g386.4%
Trans Fat 0 g
Cholesterol 682.3 mg
Sodium 11711.9 mg488%
Total Carbohydrates 69 g23%
Dietary Fiber 17.5 g70.1%
Sugars 45.3 g
Protein 224 g448.5%
Vitamin A 479.2% Vitamin C 2798.1%
Calcium 241% Iron 36.4%
*Based on a 2000 Calorie diet
Halve the peppers lengthwise and remove core, seeds, and stem.
Place them skin-side up on a foil-lined broiler pan.
Turn during broiling and evenly blacken skins.
Place peppers in a large glass bowl, cover, and let them steam 10 minutes before removing skin.
On a large platter, arrange alternate slices of mozzarella cheese and tomato; drizzle with olive oil and sprinkle with basil, salt, and pepper.
Circle with slices of prosciutto-wrapped melon or place figs on top of prosciutto.
Circle again with roasted peppers; drizzle with lemon juice and pepper.
Serve at room temperature.