Antipasto Misto Recipe

1. 1

   Roast yellow and red peppers (uncut and completely intact) in the oven till crispy on the outside.

2. 2

   Peel completely the outer skin, cut away the core and slice in thin pcs.

3. 3

   Add in minced garlic, extra virgin olive oil, oregano and basil.

4. 4

   Mix well and serve.

5. 5

   Cut tomato into slices.

6. 6

   Top each slice with a slice of mozzarella, lightly salt and top with extra virgin olive oil.

7. 7

   Serve.

8. 8

   Cut provolone into slices and serve.

9. 9

   Cut melon into wedges.

10. 10

    Wrap wedge of melon with a slice of prosciutto and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.