Rania Harris stopped by Pittsburgh Today Live to show off a great recipe for an Antipasto Platter!
- 6 ounces “baby” or fresh mozzarella
- ¼ pound Prosciutto, thinly sliced
- ¼ pound Mortadella, thinly sliced
- ¼ pound Cappicolla, thinly sliced
- ¼ pound Genoa Salami – sliced thin
- 6 – ounce piece of Asiago cheese
- 1 small stick Soppressata (dried Italian sausage)
- 8 ounces (2 small jars) marinated artichoke hearts
- ½ pound Italian olives
- 8 ounces Pepperoncini peppers
- 1 jar whole roasted red peppers –drained sliced
- Whole roasted garlic pieces
- Imported Extra Virgin Olive Oil from Italy
- 1 bunch fresh basil for garnishing
Unwrap all the meats and cheeses and lay them out next to your Antipasto platter.
Place the baby mozzarella in corner of the platter.
Roll the prosciutto like a burrito, fold the Mortadella in half 2 or 3 times, and wrap the Cappicolla and the Genoa salami into horn shapes and place it creatively on the platter.
Slice a bit of each cheese and the Soppressata, and place on the platter in between folded meats. Scatter the platter with artichoke hearts, olives, pepperoncini, and roasted red peppers.
To finish, scatter the roasted garlic cloves over the platter, drizzle some olive oil over lightly and garnish with the fresh basil.