Italian Antipasto Platter
This dish is an American twist to the Italian Antipasto. The word "Antipasto" in Italian means "before meal". The antipasto normally reflects the regional Italian cuisine and it usually includes an array of sliced cured meats, cheeses, bruschetta with different spreads and pickled vegetables.
Ingredients
- 6-8 toasted ravioli
- ½ cup marinara or meat dipping sauce
- 1 beefsteak tomato, thinly sliced
- 2-3 Roma tomatoes, diced
- 2 oz fresh mozzarella, thinly sliced
- ½ high quality EVO
- 5 -6 slices salami or prosciutto
- ½ cup mixed olives
- 5-7 cipolline Onions, roasted
- TT fresh basil
- TT balsamic Reduction
- TT salt and black pepper
- ciabatta bread, grilled
Directions
Prepare bruschetta topping. Combine diced tomatoes with olive oil, salt, chopped basil and one garlic clove minced. Place topping on bruschetta bread. Combine mixed olives with roasted cipolline. Prepare caprese salad by layering tomatoes, fresh mozzarella and basil oil (basil oil: puree oil with basil then sift through a coffee filter). Season each layer with salt. Top caprese salad with Balsamic. Arrange ingredients accordingly on the platter.
