Special Antipasto Recipe

Prepare and marinate vegetables

In a medium bowl combine the drained roasted red peppers, quartered artichoke hearts, sliced pepperoncini, both types of olives and the thinly sliced red onion.

Whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, chopped parsley, dried oregano, crushed red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Pour the dressing over the vegetable mix and toss gently to coat.

Cover and refrigerate at least 30 minutes (up to 4 hours) to allow flavors to meld. Bring to near room temperature (15–20 minutes) before serving.

Arrange the prosciutto, soppressata (or salami), and capicola in loose folds on a serving board or platter so they are easy to pick up. For a nice presentation, fold or roll each slice into ribbons or cones.

Slice or arrange the fresh mozzarella balls and thin slices of provolone/pecorino in clusters separate from the meats. If using small mozzarella balls (bocconcini), drain and pat dry on paper towel first.

If you like, drizzle a little of the vegetables' marinade over the mozzarella to add flavor just before serving.

Lightly toast the marcona almonds in a dry skillet over medium heat 3–4 minutes until fragrant, stirring frequently to avoid burning. Cool.

Halve the grape tomatoes and toss gently with a pinch of salt, lemon zest and about 1 tsp fresh lemon juice to brighten their flavor.

Arrange the cornichons, toasted almonds, and lemony tomatoes in small piles or bowls on the board. Scatter fresh basil leaves among cheeses and meats.

Drizzle roughly 1 tbs extra-virgin olive oil across cheeses and meats, then finish with a few cracks of black pepper and sea salt flakes to taste.

Arrange the marinated vegetable mix in a shallow bowl or small mound on the board. Place meats, cheeses, and accents around it so diners can compose bites.

If using bread, optionally brush slices with 2 tbs olive oil and toast lightly, or serve crostini alongside. Provide small forks or toothpicks for the marinated vegetables and picks for meats and cheeses.

Serve the antipasto at room temperature. Estimated assembly time 10 minutes. Leftovers: store vegetables and meats separately in airtight containers; consume within 2–3 days.