Antipasto Platter

Antipasto Platter

Served for the downtown Merchants & Artists Walk 2013
16 oz bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra virgin olive oil – medium intensity
1 tablespoon crushed red-pepper flakes
sea salt and freshly ground pepper
1 cup roasted red peppers, drained & quartered
8-10 fresh figs, halved lengthwise
1 jar of artichokes in extra virgin olive oil, drained & quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
1/2 pound sopressata, thinly sliced
1/2 pound pepperoni, sliced
1/2 pound salami, thinly sliced
1/2 pound prosciutto, very thinly sliced
1 jar of peppadew peppers
1 1/2 cups mixed olives – sicilian & kalamata are great


In medium bowl, combine mozzarella, olive oil, parsley and red pepper flakes. Season with salt and pepper and mix. Set aside to marinate for 15-30 minutes.
Prepare large platter by placing other ingredients and then add mozzarella. Pay attention as to how you arrange items for color balance.

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