Small Antipasto Recipe
Prosciutto, Salami, Roasted Red Peppers, Grilled Eggplant and Grilled Zucchini, Tomato, Bocconcini Cheese
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Ingredients
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Meats & Cheeses
Grilled Vegetables
Fresh Produce & Garnish
Dressing & Finish
Serve
Method
Grilled Vegetables
Prepare vegetables
Trim the zucchini ends and slice lengthwise into 1/4-inch (6 mm) thick planks. Slice the eggplant lengthwise into 1/4-inch thick planks. Pat the slices dry with paper towels to remove excess moisture to help browning.
Grill
Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Grill the eggplant and zucchini in a single layer, 3–4 minutes per side, until tender and well-marked. Transfer to a plate and let cool slightly, then cut each slice into 1–2 inch pieces suitable for serving.
Tomatoes & Bocconcini
Prep tomatoes
Slice the tomatoes into 1/4-inch rounds or into wedges if you prefer. Arrange on a cutting board and lightly sprinkle with a pinch of salt (about 1/8 tsp) to draw out flavor.
Drain bocconcini
Drain the bocconcini and if large, halve them. Pat dry to remove excess moisture so they don't water down the plate.
Dressing
In a small bowl whisk together 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 tablespoon fresh lemon juice, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes (optional), and the remaining 1/4 teaspoon black pepper. Taste and adjust salt if needed. This will be used to dress vegetables, tomatoes and cheese lightly.
Assembly
On a medium serving platter, arrange components in groups: folded prosciutto, overlapping salami slices, grilled eggplant pieces, grilled zucchini pieces, strips of roasted red peppers, tomato slices/wedges, and bocconcini. Keep items visually balanced and leave small gaps for garnishes.
Drizzle the dressing lightly over the grilled vegetables, tomatoes and bocconcini (about half the dressing). Toss the grilled vegetables gently if you want them evenly coated. Reserve the rest of the dressing for guests to add to meats or bread.
Scatter fresh basil leaves and capers (if using) across the platter. Finish with a final light drizzle of olive oil over the prosciutto and salami if desired (about 1 tsp). Grind a little extra black pepper to taste.