 So colorful and inviting, you could make a meal out of this healthy antipasto platter (and many people do).
April 2008
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Product Reviews / Main Nibbles / Hors D’Oeuvres & Cocktail Snacks
Antipasto Platter
A Recipe For Success: Popular, Healthy, Low Calorie
When you want to serve something impressive and easy, consider an antipasto platter. While there are many ready-made items in bottles, dripping with oil, you can pull something together just as quickly that is much more flavorful and impressive. Serve it with the best extra-virgin olive oil.
This recipe makes 4-6 portions and gives you the option to make crostini. If you want to save the time, simply serve some good crusty Italian bread or quality breadsticks with your antipasto.
Ingredients
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8 thin slices Prosciutto di Parma (about 4 ounces)
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3 cups assorted fruits, such as peaches, nectarines, plums and melons,
cut in wedges
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1 cup imported Mediterranean olives
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Roasted red and yellow bell peppers
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Sliced mozzarella cheese (look for salted, freshly-made mozzarella, or buy
bocconcini, individual bites—learn more here)
- Fresh basil leaves for garnish
For Crostini
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3 tablespoons olive oil
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1 small clove garlic, crushed
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1/8 teaspoon ground black pepper
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8 thin slices Italian bread
Preparation
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For crostini: Preheat broiler. In a small bowl, combine olive oil, garlic and pepper. Place bread slices on a baking sheet; brush oil mixture on both sides. Broil about 4 inches from heat, turning once, until golden, about 1 minute; cool 2 minutes.
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On a large platter, arrange the toasts, draping each one with a folded slice of Prosciutto di Parma. Arrange fruit wedges among the slices.
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Serve with olives, roasted peppers and mozzarella. Garnish with basil leaves, if desired.
Recipe and photo © Consorzio di Prosciutto di Parma. All other material
Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.
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