Taverna Antipasto Recipe

Time30m

Serves4

prosciutto, salami, house made mozzarella, parmigiano, pan fried peppers, citrus olives

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Ingredients

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1
Prepare the Ingredients
Slice the prosciutto and salami into bite-sized pieces. Cut the house made mozzarella into small cubes or tear it into pieces. Grate the Parmigiano-Reggiano.
2
Cook the Peppers
Wash and slice the bell peppers into strips. Heat the olive oil in a pan over medium heat and add the sliced peppers. Season with salt and pepper. Sauté for about 5-7 minutes until the peppers are tender and slightly caramelized.
3
Assemble the Antipasto
On a large serving platter, arrange the prosciutto, salami, mozzarella, and Parmigiano-Reggiano. Add the pan-fried peppers and scatter the citrus olives around the platter.
4
Serve
Drizzle a little extra olive oil over the antipasto if desired. Serve immediately with crusty bread or crackers.