Antipasto Recipe
Features oven-roasted eggplant, peppers, artichoke hearts, tomatoes, balsamic fig drizzle, Pecorino Romano, rosemary ham, salami, stuffed green olives, and grilled prosciutto rolled around mozzarella.
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Ingredients
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Antipasto Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Slice the eggplant and bell peppers into bite-sized pieces. Toss them in olive oil, salt, and black pepper.
- 2
Roast the Vegetables
Spread the eggplant and peppers on a baking sheet and roast in the oven for 25-30 minutes, until tender and slightly caramelized.
- 3
Assemble the Antipasto
On a large platter, arrange the roasted vegetables, artichoke hearts, cherry tomatoes, stuffed green olives, and cheese slices.
- 4
Wrap the Mozzarella
Take slices of prosciutto and wrap them around the mozzarella balls. Secure with a toothpick if necessary.
- 5
Add Meats and Drizzle
Place the rosemary ham and salami on the platter. Drizzle balsamic fig over the entire antipasto dish.
- 6
Garnish
Sprinkle fresh rosemary leaves over the antipasto for added flavor and presentation.
