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| Antipasto |
Preparation Time: 15 minutes
Serving Size: 4-6 people
6-8 Lettuce Leaves
6-8 slices of melon
1/4 to 1/2 pound sliced capicola
1/4 to 1/2 pound sliced mortadella
1/4 to 1/2 pound sliced Genoa salami
1/4 to 1/2 pound sliced prosciutto
12 oz pearl mozzarella balls
8 oz pitted Kalamata
12 oz marinated and quartered artichokes
8 oz roasted red peppers, sliced
Bunch of red or white grapes
Ciabatta bread, or crusty Italian bread, or rolls
Large Serving Platter
1. Line your large platter with a few leaves of lettuce, then proceed by layering the lunch meats and vegetables.
2. Refrigerate until ready to serve.
3. Serve with salmoriglio dressing and your favorite bread.
Enjoy!
-Mattia
Serving Size: 4-6 people
6-8 Lettuce Leaves
6-8 slices of melon
1/4 to 1/2 pound sliced capicola
1/4 to 1/2 pound sliced mortadella
1/4 to 1/2 pound sliced Genoa salami
1/4 to 1/2 pound sliced prosciutto
12 oz pearl mozzarella balls
8 oz pitted Kalamata
12 oz marinated and quartered artichokes
8 oz roasted red peppers, sliced
Bunch of red or white grapes
Ciabatta bread, or crusty Italian bread, or rolls
Large Serving Platter
1. Line your large platter with a few leaves of lettuce, then proceed by layering the lunch meats and vegetables.
2. Refrigerate until ready to serve.
3. Serve with salmoriglio dressing and your favorite bread.
Enjoy!
-Mattia
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