Antipasto Recipe
A selection of cured meats, cheeses, olives, and roasted vegetables.
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Ingredients
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Cured Meats
Cheeses
Olives
Roasted Vegetables
Garnish
Method
Preparation of Roasted Vegetables
- 1
Roast the Vegetables
Preheat your oven to 200°C (400°F). Cut the red bell pepper, zucchini, and eggplant into bite-sized pieces. Toss them in a bowl with olive oil, salt, black pepper, and balsamic vinegar until well coated.
- 2
Bake the Vegetables
Spread the coated vegetables on a baking sheet in a single layer. Bake for 25-30 minutes or until they are tender and slightly caramelized, turning them halfway through.
Assembling the Antipasto
- 3
Prepare the Platter
On a large serving platter, arrange the cured meats: salami, prosciutto, and capicola in an attractive manner.
- 4
Add the Cheeses
Next to the meats, place the mozzarella, parmesan, and gorgonzola cheese. You can cut the mozzarella into bite-sized balls or slices for easier serving.
- 5
Incorporate the Olives
Add the Kalamata and green olives around the meats and cheeses for a pop of color and flavor.
- 6
Include the Roasted Vegetables
Once the roasted vegetables are ready, allow them to cool for a few minutes before adding them to the platter.
- 7
Garnish and Serve
Finish by scattering fresh basil leaves on top for a fresh touch. Serve immediately at room temperature.