Taverna Antipasto Recipe
prosciutto, salami, house made mozzarella, parmigiano, roasted red peppers, citrus olives
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Ingredients
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Meats
Cheeses
Vegetables
Olives
Method
Preparation
- 1
Slice the Meats
Using a sharp knife, thinly slice the prosciutto and salami into bite-sized pieces.
- 2
Prepare the Cheeses
Tear the house made mozzarella into chunks and finely grate the Parmigiano-Reggiano.
- 3
Prepare the Roasted Peppers
If using whole roasted red peppers, slice them into strips. If they are in jarred form, drain and pat them dry.
- 4
Prepare the Olives
If the citrus olives are whole, you may wish to pit them for easy eating.
Assembly
- 5
Arrange the Ingredients
On a large platter, arrange the sliced prosciutto and salami in small piles.
- 6
Add the Cheeses
Scatter the chunks of mozzarella and the grated Parmigiano-Reggiano around the meats.
- 7
Include the Vegetables
Place the roasted red pepper strips among the cheeses and meats.
- 8
Finish with Olives
Finally, scatter the citrus olives across the platter for a burst of flavor.
Serving
- 9
Serve Immediately
Serve the antipasto platter at room temperature with toothpicks and small plates for guests.
