Antipasto Da Vinci Recipe
House Special Antipasto 'Caldo & Freddo.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cold Antipasto
Hot Antipasto
Method
Preparation of Cold Antipasto
- 1
Plate the Cold Ingredients
Arrange prosciutto, salami, mozzarella balls, cherry tomatoes, artichoke hearts, roasted red peppers, and Kalamata olives on a large platter.
- 2
Garnish
Sprinkle fresh basil leaves over the top and drizzle with balsamic glaze before serving.
Preparation of Hot Antipasto
- 3
Preheat Oven
Preheat the oven to 200°C (400°F).
- 4
Prepare Vegetables
In a large mixing bowl, combine eggplant and zucchini slices with olive oil and minced garlic. Toss until well coated.
- 5
Roast Vegetables
Spread the eggplant and zucchini on a baking tray and roast in the oven for about 20 minutes, or until tender.
- 6
Assemble Hot Antipasto
Serve the hot roasted vegetables alongside the stuffed peppers and marinated mushrooms.
- 7
Final Touch
Sprinkle grated Parmesan cheese over the hot antipasto just before serving.
