Antipasti Platter

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by Chef Tony Hamati, Bravo! Bistro

azfamily.com

Posted on November 9, 2009 at 10:04 AM

Ingredients:
1/2 lb.marinated roasted peppers, recipe follows
1/4 lb. grilled eggplant
1/4 lb. grilled zucchini
1/2 lb. marinated mushrooms
1/2 lb. assorted green and black olives
7 oz.  marinated artichokes
1 lb. fresh plain fresh mozzarella
1/2 lb. soppressata or salami thinly sliced

Instructions:
Arrange all components decoratively on a large platter.

Marinated Roasted Red Peppers Ingredients:

3 large (about 2 pounds) red bell peppers
1 Tbsp. balsamic vinegar
salt and freshly ground black pepper

Marinated Roasted Red Peppers Instructions:
Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)

 

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