Hot & Cold Antipasto Recipe
variety of hot and cold antipasti
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Ingredients
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Cold Antipasto
Hot Antipasto
Method
Cold Antipasto Preparation
- 1
Arrange the Cold Ingredients
On a large serving platter, arrange the prosciutto, salami, mozzarella balls, cherry tomatoes, olives, and roasted red peppers. Make sure to distribute them evenly for a colorful presentation.
- 2
Garnish
Top the arrangement with fresh basil leaves and drizzle balsamic glaze over the antipasto for added flavor.
Hot Antipasto Preparation
- 3
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 4
Prepare the Vegetables
In a large mixing bowl, combine cubed eggplant, sliced zucchini, sliced red bell pepper, and minced garlic. Add olive oil, Italian seasoning, and red pepper flakes. Toss well to coat the vegetables evenly.
- 5
Roast the Vegetables
Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- 6
Finish with Cheese
Once roasted, remove the baking sheet from the oven and sprinkle grated Parmesan cheese over the hot vegetables. Return to the oven for an additional 5 minutes until the cheese is melted.