ANTIPASTO MISTO Recipe
Salami, sopressata, prosciutto, provolone, reggiano, olives, roasted peppers, sun dried tomatoes, fresh tomatoes and fresh mozzarella.
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Ingredients
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Meats
Cheeses
Vegetables & Condiments
Method
Preparation of Ingredients
Slice the Meats
Using a sharp knife, slice the salami, sopressata, and prosciutto into thin pieces. Arrange them on a large platter.
Prepare the Cheeses
Cut the provolone and reggiano cheeses into cubes or slices, as preferred. Tear the fresh mozzarella into bite-sized pieces and place them on the platter with the meats.
Prepare Vegetables
Drain the olives if they are brined. Cut the roasted red peppers into strips and arrange them on the platter. Slice the sun-dried tomatoes if they are not already sliced. Dice the fresh tomatoes into bite-sized pieces.
Assemble the Antipasto
Arrange the Platter
On a large serving platter, arrange the sliced meats, cheeses, olives, roasted peppers, sun-dried tomatoes, and fresh tomatoes in an appealing manner. You can group similar items together or create a colorful pattern.
Serve
Serve the antipasto misto at room temperature. Provide toothpicks or small skewers for easy serving. Enjoy with a glass of wine or as part of a larger meal.