Antipasti Misti Platter Recipe
Grilled artichokes, bell peppers, olives, prosciutto Di Parma, sweet salame, hot soppressata, parmigiano Reggiano, fontina
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Ingredients
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Grilled Vegetables
Cured Meats
Cheeses
Method
Grilled Vegetables
- 1
Prepare Artichokes
Trim the artichokes by removing the tough outer leaves and cutting off the top. Slice them in half and remove the fuzzy choke. Soak in lemon water to prevent browning.
- 2
- 3
Prepare Bell Peppers
Cut the bell peppers in half, remove the seeds, and brush with 1 tablespoon of olive oil. Season with salt and black pepper.
- 4
Assemble Platter
- 5
Arrange Ingredients
On a large serving platter, arrange the grilled artichokes and bell peppers. Drape the prosciutto, sweet salame, and hot soppressata around the vegetables.
- 6
Add Cheeses
Cut the Parmigiano Reggiano and Fontina into chunks or slices and add them to the platter.
- 7