Angelo's Antipasto Recipe
Italian meats & cheeses: Genoa salami, anchovies, capicola ham, and pepperoni with wedges of provolone cheese on a bed of salad. Imported olives, peppers, and our pickled eggplant. Choice of dressing & served with garlic bread.
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Ingredients
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Meats
Cheese
Salad Base
Vegetables & Pickles
Dressing
Garlic Bread
Method
Preparation of Ingredients
- 1
Slice Meats and Cheese
Thinly slice the Genoa salami, capicola ham, pepperoni, and provolone cheese. Arrange them on a platter.
- 2
Prepare Salad Base
Wash and dry the mixed salad greens. Place them on a large serving plate or bowl.
- 3
Prepare Vegetables
Drain the imported olives and roast red peppers, then arrange them on top of the salad greens along with the pickled eggplant.
Garlic Bread Preparation
- 4
Make Garlic Butter
In a small bowl, mix the softened butter with minced garlic and chopped parsley.
- 5
- 6
Toast the Bread
Preheat the oven to 200°C (400°F) and place the prepared baguette on a baking sheet. Bake for about 10 minutes or until golden and crispy.
Assembly
- 7
Assemble Antipasto
On top of the bed of mixed greens, arrange the sliced meats and provolone cheese. Drizzle with the choice of dressing.
- 8
Serve
Serve the antipasto platter alongside the garlic bread, allowing guests to enjoy the combination of flavors.
